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25) Jamaican Jerk Chicken Thighs with Pineapple Salsa

Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 lbs bone-in skin-on chicken thighs (6–8 thighs)
  • 2 tbsp Jamaican jerk seasoning store-bought or homemade
  • 1 tbsp olive oil
  • 1 lime juiced
  • 1 cup diced pineapple fresh or canned, drained
  • 1/2 red bell pepper finely diced
  • 1/4 cup red onion finely diced
  • 1 tbsp chopped cilantro
  • 1 tsp honey
  • Salt and pepper to taste

Method
 

  1. Pat chicken dry, rub with olive oil, lime juice, and jerk seasoning; salt lightly.
  2. Let sit 15–30 minutes or refrigerate up to 4 hours for more flavor.
  3. Preheat oven to 425°F (or heat grill to medium-high).
  4. Roast on a baking sheet skin-side up for 30–35 minutes, or grill 6–8 minutes per side until internal temp is 165°F.
  5. While chicken cooks, mix pineapple, bell pepper, red onion, cilantro, honey, and a pinch of salt.
  6. Let salsa sit 5 minutes for flavors to marry, then spoon over chicken before serving.