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Flavorful Jamaican Jerk Chicken Thighs with Mango Habanero Glaze

Jamaican jerk chicken thighs - featured image
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Bold, juicy Jamaican jerk chicken thighs marinated with authentic spices and finished with a sweet and spicy mango habanero glaze. Perfect for summer gatherings and quick weeknight dinners.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken thighs
  • 4 green onions, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons fresh thyme leaves
  • 1 small scotch bonnet pepper, seeded and chopped (substitute habanero if unavailable)
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon brown sugar
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 large ripe mango, peeled and diced
  • 1 small habanero pepper, seeded and chopped
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • Salt to taste

Instructions

  1. In a large bowl, combine chopped green onions, minced garlic, fresh thyme leaves, scotch bonnet pepper, ground allspice, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, olive oil, salt, and pepper. Mix thoroughly to form a thick, fragrant paste.
  2. Add chicken thighs to the marinade and rub all over each piece, including under the skin where possible. Cover and refrigerate for at least 2 hours, ideally overnight.
  3. While the chicken marinates, blend diced mango, chopped habanero, honey, apple cider vinegar, garlic powder, and salt in a food processor until smooth. Adjust seasoning as needed and set aside.
  4. Preheat grill or grill pan to medium-high heat (about 5-7 minutes). Lightly oil grates if using a grill.
  5. Place chicken thighs skin-side down on the grill and cook for 6-8 minutes without moving to crisp the skin and get char marks.
  6. Flip chicken and cook the other side for 6-7 minutes.
  7. During the last 5 minutes of cooking, brush mango habanero glaze generously over the chicken, turning once or twice to caramelize the glaze.
  8. Check doneness with a meat thermometer (internal temperature should reach 165°F/74°C) or cut into the thickest part to ensure juices run clear.
  9. Remove chicken from grill and let rest for 5 minutes before serving. Serve with extra mango habanero glaze on the side.

Notes

Marinate chicken overnight for deeper flavor. Pat chicken skin dry before grilling for crispiness. Apply glaze during last minutes to avoid burning. Use a two-zone fire on grill to prevent flare-ups. For gluten-free, substitute soy sauce with tamari or coconut aminos. Adjust heat by reducing or removing seeds from peppers.

Nutrition

Keywords: Jerk chicken, Jamaican chicken, mango habanero glaze, spicy chicken, grilled chicken, Caribbean recipe, easy jerk chicken

Find it online: https://gleamgulp.com/flavorful-jamaican-jerk-chicken-thighs-recipe-easy-homemade-with-mango-habanero-glaze/