Go Back
Jerk Chicken with Sweet Pineapple relish

Oven-Baked Jerk Chicken with Sweet Pineapple Relish

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Caribbean
Servings 4

Equipment

  • Large Mixing Bowl For marinating the chicken. A resealable plastic bag can work too for easy cleanup.
  • Baking dish or sheet pan Choose one that allows the chicken to roast evenly. A cast iron skillet is a great alternative for better heat retention.
  • Aluminum foil Helps cover the chicken during baking to retain moisture.
  • Chef’s knife and cutting board Essential for prepping both the chicken and the relish ingredients.
  • Small bowl For mixing the pineapple salsa recipe before serving.

Ingredients
  

For the Jerk Chicken

  • 4 bone-in skin-on chicken thighs (you can also use drumsticks or leg quarters)
  • 2 tablespoons jerk seasoning store-bought or homemade
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon ground allspice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon dried thyme
  • 1 clove garlic minced
  • 1 scallion finely chopped
  • Juice of 1 lime
  • Salt and pepper to taste

For the Sweet Pineapple Relish (Pineapple Salsa)

  • 1 cup fresh pineapple finely chopped
  • 1/4 cup red bell pepper diced
  • 2 tablespoons red onion finely chopped
  • 1 jalapeño deseeded and minced
  • 2 tablespoons cilantro chopped
  • Juice of 1 lime
  • 1/2 teaspoon honey or agave optional
  • Pinch of salt

Instructions
 

Marinate the Chicken

  1. In a large mixing bowl, combine jerk seasoning, olive oil, soy sauce, brown sugar, allspice, cinnamon, ginger, thyme, minced garlic, chopped scallion, lime juice, salt, and pepper. Mix into a thick paste.
  2. Pat the chicken thighs dry and rub the marinade generously all over, lifting the skin slightly to get the seasoning underneath for extra flavor. Cover and let it marinate in the fridge for at least 1 hour, preferably overnight if time allows.

Preheat and Prep

  1. Preheat your oven to 375°F (190°C). Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 10 minutes while the oven preheats. This helps the chicken cook more evenly.
  2. Place the chicken pieces skin-side up in a baking dish or on a sheet pan lined with foil or parchment paper for easier cleanup.

Bake the Jerk Chicken

  1. Cover the chicken loosely with foil and bake for 25 minutes. Then remove the foil and continue baking for another 20 minutes, or until the skin is nicely browned and crispy and the internal temperature reads 165°F (74°C).
  2. If you want extra char like traditional jamaican jerk chicken cooked over open flame, switch to broil for the last 2-3 minutes—just keep a close eye on it to prevent burning.

Make the Sweet Pineapple Relish

  1. While the chicken bakes, make your pineapple relish. Combine chopped pineapple, red bell pepper, red onion, jalapeño, cilantro, lime juice, and a pinch of salt in a small bowl. Add honey if your pineapple isn’t particularly sweet. Mix well and let it sit at room temperature so the flavors meld.
  2. This relish is essentially a fresh pineapple salsa recipe and works beautifully to offset the spicy warmth of the jerk chicken.

Plate and Serve

  1. Once the chicken is done, let it rest for 5 minutes to allow the juices to settle. Serve each piece with a generous spoonful of the sweet pineapple relish on top or on the side. Garnish with fresh cilantro or extra lime wedges if desired.