Jerk-Inspired Grilled Chicken Thighs

Name: Jerk-Inspired Grilled Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 165 min
Yield: 4 servings
Cuisine: Jamaican-inspired
Ingredients: 4 whole bone-in chicken thighs, about 900 g; 60 ml soy sauce; 2 tbsp lime juice; 3 whole garlic cloves, minced; 1 tbsp honey; 1 tbsp neutral oil; 1 tsp ground allspice; 1 tsp ground coriander; 1 whole Scotch bonnet or habanero, seeded and finely minced, optional; 1/2 tsp fine salt; 1 tsp toasted sesame oil

Grilled chicken thighs marinated with lime, garlic, allspice, chilli, honey and soy.

By Hez ArslanUpdated October 2, 2026

Total 2 hr 45 minMakes 4 servings

Jump to Recipe

These jerk-inspired chicken thighs use a quick marinade of soy, lime, garlic, honey and warm spices. The source calls the recipe jerk chicken but omits the allspice and Scotch bonnet often associated with Jamaican jerk seasoning; this version adds both while keeping the source’s soy and sesame notes. Marinate in the refrigerator, then grill over medium heat until browned and cooked through. Rest briefly before serving. Whisk soy sauce, lime juice, garlic, honey, neutral oil, allspice, coriander, chilli, salt and sesame oil. Pat chicken dry and make two shallow cuts through the skin on each thigh. Coat in marinade, cover and refrigerate at least 2 hours or up to overnight. Prepare a medium grill, about 190°C (375°F). Oil the grate lightly.

How to tell when it is ready

Check the thickest part away from bone with a thermometer; cook to 74°C (165°F). Rest 5 minutes before serving.

Tips

Whisk soy sauce, lime juice, garlic, honey, neutral oil, allspice, coriander, chilli, salt and sesame oil.
Pat chicken dry and make two shallow cuts through the skin on each thigh.
Prepare a medium grill, about 190°C (375°F).
Remove excess marinade and grill chicken skin-side down, turning as needed, 25 to 35 minutes.

Troubleshooting

If skin flares over the fire, move chicken to indirect heat.
If marinade is too salty, reduce marinating time and serve with plain rice.

Substitutions

Use boneless thighs and reduce cooking time, checking temperature.
Use tamari for a gluten-free alternative to soy sauce.

Variations

Add grated ginger to the marinade.
Use extra chilli for more heat.

Serving suggestions

Serve with rice and peas.
Add grilled corn.
Offer lime wedges.
Pair with cabbage slaw.

Make ahead

Measure the ingredients ahead. Follow the storage guidance after cooking: Refrigerate leftovers within 2 hours for up to 3 days.

Storage

Refrigerate leftovers within 2 hours for up to 3 days.

Food safety

Marinate in the refrigerator, not on the counter. Cook chicken to 74°C (165°F) and avoid cross-contamination.

Frequently asked questions

Can I bake the chicken instead?

Yes. Bake on a lined tray at 200°C (400°F) until the thickest part reaches 74°C (165°F), about 35 to 45 minutes.

How should I store jerk-inspired grilled chicken thighs?

Refrigerate leftovers within 2 hours for up to 3 days.

Serve with rice and peas. Refrigerate leftovers within 2 hours for up to 3 days.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Jerk-Inspired Grilled Chicken Thighs