Low Sodium Jerk Chicken Thighs

Transform your dinner table with the bold, tropical flavors of Low Sodium Jerk Chicken Thighs, a healthier twist on the classic Jamaican favorite. This recipe swaps the traditional heavy sodium content for a fragrant blend of freshly ground allspice, earthy cinnamon, nutmeg, and fiery Scotch bonnet peppers, balanced perfectly with bright lime juice, honey, and fresh thyme. Tender, juicy chicken thighs soak up a flavorful marinade overnight before being oven-baked to perfection, delivering mouthwatering spice and smokiness in every bite. Ready in under an hour of cooking time, this low-sodium option is ideal for anyone looking to enjoy jerk chicken without compromising on big, authentic flavors. Serve with steamed vegetables or fluffy rice for a satisfying, heart-healthy meal you’ll love!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs, skinless and boneless
• 1 tablespoon Allspice berries
• 1 tablespoon Black peppercorns
• 1 teaspoon Ground cinnamon
• 1 teaspoon Ground nutmeg
• 2 tablespoons Fresh thyme leaves
• 1 tablespoon Ginger, grated
• 4 cloves Garlic, minced
• 1 unit Scotch bonnet pepper, chopped
• 2 tablespoons Lime juice
• 2 tablespoons Olive oil
• 1 tablespoon Honey
• 2 tablespoons White vinegar
• 3 units Green onions, chopped

Directions

Step 1

In a spice grinder, blend the allspice berries and black peppercorns until finely ground.

Step 2

In a large mixing bowl, combine the ground allspice and peppercorns with cinnamon, nutmeg, thyme leaves, grated ginger, minced garlic, and chopped Scotch bonnet pepper.

Step 3

Add the lime juice, olive oil, honey, and vinegar to the spice mixture. Mix thoroughly to create a marinade.

Step 4

Add the chopped green onions to the marinade and stir until well combined.

Step 5

Place the chicken thighs in a large resealable plastic bag or shallow dish.

Step 6

Pour the marinade over the chicken thighs, ensuring they are well coated.

Step 7

Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor infusion.

Step 8

Preheat the oven to 375°F (190°C).

Step 9

Line a baking sheet with foil and place a wire rack on top.

Step 10

Remove the chicken from the marinade, letting any excess drip off, and place on the prepared rack.

Step 11

Bake for 35-40 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

Step 12

Let the chicken rest for a few minutes before serving.

Step 13

Serve with your choice of side, such as steamed vegetables or rice.

Nutrition Facts

Serving size	(907.2g)

Amount per serving	% Daily Value*
Calories	1708.8

Total Fat 96.0g	0%
Saturated Fat 22.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 654mg	0%
Sodium 524.0mg	0%
Total Carbohydrate 49.3g	0%
Dietary Fiber 9.0g	0%
Total Sugars 23.5g
Protein 160.6g	0%

Vitamin D 6IU	0%
Calcium 279.1mg	0%
Iron 9.4mg	0%
Potassium 2216.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.7%

Protein: 37.7%

Carbs: 11.6%