Paleo Jerk Chicken Thighs
Get ready to spice up your dinner routine with these irresistibly flavorful Paleo Jerk Chicken Thighs! This vibrant recipe is a paleo-friendly take on a Caribbean classic, featuring bone-in, skin-on chicken thighs marinated in a bold blend of fresh lime juice, aromatic thyme, and warm spices like allspice, nutmeg, and cinnamon. A kick of heat from scotch bonnet or habanero pepper pairs perfectly with garlic, ginger, and green onions for a tantalizing balance of savory, spicy, and slightly sweet flavors. Marinating the chicken for hours (or overnight) ensures every bite is infused with rich, complex seasoning, while baking at high heat yields beautifully crispy skin and tender, juicy meat. Perfect for a healthy weeknight dinner or a crowd-pleasing main dish, these Paleo Jerk Chicken Thighs are sure to become a household favorite. Serve them alongside roasted vegetables, a crisp green salad, or even cauliflower rice for a complete, paleo-approved feast!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 8 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh thyme leaves
- 2 teaspoons allspice powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 4 stalks green onions, chopped
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 piece scotch bonnet or habanero pepper, seeded and finely chopped
Directions
Step 1
In a large mixing bowl, combine olive oil, lime juice, thyme, allspice, nutmeg, cinnamon, and cayenne pepper to create a marinade.
Step 2
Add the minced garlic, grated ginger, chopped green onions, sea salt, black pepper, and the chopped scotch bonnet or habanero pepper to the marinade.
Step 3
Place the chicken thighs into the bowl, ensuring each piece is well-coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for maximum flavor.
Step 4
Preheat your oven to 400°F (200°C).
Step 5
Remove chicken from the marinade and place the thighs on a baking sheet lined with parchment paper, skin side up.
Step 6
Bake the chicken in the preheated oven for 35-40 minutes, or until the skin is crispy and the internal temperature reaches 165°F (75°C).
Step 7
Remove from oven and let the chicken rest for 5 minutes before serving.
Step 8
Serve the Jerk Chicken Thighs hot, garnished with additional chopped green onions or fresh herbs if desired.
Nutrition Facts
| Serving size | (1372.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3101.9 |
| Total Fat 236.3g | 0% |
| Saturated Fat 63.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 972mg | 0% |
| Sodium 3330.0mg | 0% |
| Total Carbohydrate 22.4g | 0% |
| Dietary Fiber 6.9g | 0% |
| Total Sugars 4.0g | |
| Protein 219.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 274.5mg | 0% |
| Iron 13.8mg | 0% |
| Potassium 3166.8mg | 0% |
Source of Calories