34 Delicious Jerk Chicken Thigh Recipes to Spice Up Your Meals

You’re about to discover 34 mouthwatering ways to transform humble chicken thighs into fiery, flavor-packed meals. From quick weeknight dinners to weekend grilling sensations, these jerk-inspired recipes bring Caribbean heat and sweet spice right to your kitchen. Get ready to turn up the flavor and make every meal unforgettable—let’s dive in!

Classic Jamaican Jerk Chicken Thighs

Let’s dive straight into these Jamaican jerk chicken thighs—they’re bold, spicy, and perfect for grilling season. Loaded with island flavors, this recipe delivers tender, juicy results every time.

Ingredients

– 8 bone-in, skin-on chicken thighs
– A couple of tablespoons of olive oil
– A big handful of fresh thyme sprigs
– 3 minced garlic cloves
– A thumb-sized piece of ginger, grated
– 2 chopped scallions
– A couple of Scotch bonnet peppers, seeded (wear gloves!)
– A splash of soy sauce
– A squeeze of lime juice
– A spoonful of brown sugar
– A pinch of allspice
– A dash of ground cinnamon and nutmeg
– Salt and black pepper to season

Instructions

1. Combine olive oil, thyme, garlic, ginger, scallions, Scotch bonnets, soy sauce, lime juice, brown sugar, allspice, cinnamon, nutmeg, salt, and black pepper in a blender. 2. Blend until smooth to create the jerk marinade. 3. Place chicken thighs in a large bowl and pour the marinade over them, coating each piece thoroughly. 4. Cover the bowl and refrigerate for at least 4 hours, or overnight for deeper flavor—this marinating tip ensures the spices penetrate the meat. 5. Preheat your grill to medium-high heat, about 400°F. 6. Remove chicken from the marinade, letting excess drip off. 7. Place thighs skin-side down on the grill grates. 8. Grill for 6–8 minutes until the skin is crispy and lightly charred. 9. Flip the chicken and grill for another 6–8 minutes. 10. Check for doneness by inserting a meat thermometer into the thickest part of a thigh—it should read 165°F. 11. Let the chicken rest for 5 minutes before serving to keep the juices locked in, a key tip for tender results. Use leftover marinade to baste during grilling for an extra flavor boost, but avoid cross-contamination by setting some aside before marinating. Unbelievably juicy with a smoky, spicy kick, these thighs pair perfectly with coconut rice or tucked into warm tortillas. The crispy skin gives way to tender meat infused with aromatic spices—ideal for summer gatherings or a weeknight escape to the islands.

Sweet and Spicy Mango Jerk Chicken Thighs

Perfect for when you want something exciting but easy. These chicken thighs balance sweet mango with fiery jerk spices. They come together quickly for a weeknight dinner that feels special.

Ingredients

– 8 bone-in, skin-on chicken thighs
– 1 cup mango puree
– 2 tbsp jerk seasoning
– 1 tbsp olive oil
– A couple of minced garlic cloves
– A splash of lime juice
– A pinch of salt

Instructions

1. Preheat your oven to 400°F.
2. Pat the chicken thighs completely dry with paper towels for crispier skin.
3. Rub the olive oil all over the chicken thighs.
4. Season both sides of the thighs generously with salt and the jerk seasoning.
5. In a medium bowl, whisk together the mango puree, minced garlic, and lime juice.
6. Place the seasoned chicken thighs skin-side up in a 9×13 inch baking dish.
7. Pour the mango sauce evenly over the chicken, making sure to coat each piece.
8. Bake for 35-40 minutes, or until the internal temperature reaches 165°F.
9. For extra browning, broil on high for the final 2-3 minutes, watching carefully to prevent burning.
10. Let the chicken rest in the pan for 5 minutes before serving to allow the juices to redistribute.
Really sticky, caramelized skin gives way to incredibly juicy meat. The flavor is a bold dance between tropical sweetness and a slow, smoky heat. Serve it over coconut rice to soak up all the delicious sauce, or shred it for killer tacos.

Grilled Pineapple Jerk Chicken Thighs

Grilled pineapple jerk chicken thighs deliver that perfect sweet-spicy combo we all crave. Get ready for juicy, caramelized chicken with a tropical kick that’ll make your backyard the place to be. This recipe keeps things simple but packs a punch with bold flavors and minimal fuss.

Ingredients

– 8 bone-in, skin-on chicken thighs
– A generous ½ cup of jerk marinade
– 1 whole pineapple, peeled and sliced into rings
– A couple of tablespoons of olive oil
– A pinch of kosher salt
– A handful of fresh cilantro, chopped
– A splash of lime juice

Instructions

1. Pat the chicken thighs dry with paper towels and place them in a large bowl.
2. Pour the jerk marinade over the chicken, making sure each piece is fully coated.
3. Cover the bowl and refrigerate for at least 2 hours, or up to overnight for deeper flavor.
4. Preheat your grill to medium-high heat, around 400°F.
5. Brush the pineapple rings lightly with olive oil on both sides.
6. Place the chicken thighs skin-side down on the grill and cook for 6–8 minutes.
7. Flip the chicken and grill for another 6–8 minutes until the internal temperature reaches 165°F.
8. Move the chicken to a cooler part of the grill if flare-ups occur to avoid burning.
9. Grill the pineapple rings for 2–3 minutes per side until they have visible char marks.
10. Remove everything from the grill and let the chicken rest for 5 minutes.
11. Sprinkle the chicken and pineapple with kosher salt and chopped cilantro.
12. Drizzle lime juice over the top just before serving.
Just serve this straight off the grill with the charred pineapple alongside—the juicy, tender chicken contrasts beautifully with the sweet, smoky fruit. For a next-level meal, chop the grilled pineapple and toss it into a fresh salad or pile everything onto warm tortillas for jerk chicken tacos.

Slow Cooker Jerk Chicken Thighs

Zesty and flavorful, this slow cooker jerk chicken delivers Caribbean vibes with minimal effort. Just toss everything in before work and come home to perfectly spiced, fall-off-the-bone chicken thighs. It’s the ultimate set-it-and-forget-it meal for busy weeknights.

Ingredients

– A couple of pounds of chicken thighs, skin-on or off
– A big spoonful of jerk seasoning
– A splash of soy sauce
– A splash of lime juice
– A couple of minced garlic cloves
– A chopped yellow onion
– A chopped bell pepper
– A half cup of chicken broth
– A spoonful of brown sugar
– A splash of olive oil

Instructions

1. Pat the chicken thighs completely dry with paper towels to help the seasoning stick better.
2. Rub the jerk seasoning evenly over all sides of the chicken thighs.
3. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers.
4. Sear the chicken thighs for 3–4 minutes per side until golden brown to develop flavor.
5. Transfer the seared chicken thighs to the slow cooker.
6. Add the chopped yellow onion and bell pepper around the chicken in the slow cooker.
7. Sprinkle the minced garlic cloves over the chicken and vegetables.
8. Whisk together the soy sauce, lime juice, chicken broth, and brown sugar in a small bowl.
9. Pour the liquid mixture over the chicken and vegetables in the slow cooker.
10. Cover and cook on low for 6 hours or on high for 3 hours until the chicken reaches 165°F internally.
11. Remove the chicken thighs from the slow cooker and let them rest for 5 minutes before serving. Otherwise, the chicken will shred too easily when you try to plate it.
12. Skim any excess fat from the cooking liquid in the slow cooker with a spoon.
13. Serve the chicken with the vegetables and cooking liquid spooned over the top. Optionally, thicken the sauce by simmering it in a saucepan for 10 minutes if you prefer a richer consistency. Otherwise, it’s ready to enjoy as is.
Outrageously tender, the chicken practically melts off the bone with a balanced heat from the jerk seasoning. The slow cooking deepens the spices while keeping the meat incredibly juicy. Serve it over coconut rice or stuffed into warm tortillas for a quick twist.

Spicy Honey Jerk Chicken Thighs

Packed with Caribbean flair, these chicken thighs deliver the perfect sweet-heat combo. They’re surprisingly simple to make for a weeknight dinner that feels special. Get ready for sticky, spicy, and utterly addictive results.

Ingredients

– A couple of pounds of bone-in, skin-on chicken thighs
– A big spoonful of jerk seasoning
– A good glug of olive oil
– A hefty drizzle of honey
– A splash of lime juice
– A pinch of salt

Instructions

1. Preheat your oven to 400°F.
2. Pat the chicken thighs completely dry with paper towels.
3. Rub the olive oil all over the chicken thighs.
4. Sprinkle the jerk seasoning and salt evenly over both sides of the chicken.
5. Place the chicken skin-side up in a baking dish.
6. Roast for 25 minutes.
7. Whisk the honey and lime juice together in a small bowl.
8. Brush the honey-lime mixture generously over the chicken.
9. Return the chicken to the oven and roast for another 15-20 minutes.
10. Check that the internal temperature reaches 165°F with a meat thermometer.
11. Let the chicken rest for 5 minutes before serving.
Vibrant and sticky from the honey glaze, the skin turns beautifully crisp while the meat stays incredibly juicy. The jerk seasoning creates a complex heat that builds slowly with each bite. Serve it over coconut rice or chop it up for killer tacos with a cool slaw.

Oven-Baked Crispy Jerk Chicken Thighs

Very few dishes deliver such explosive flavor with such minimal effort. Vibrant jerk seasoning transforms humble chicken thighs into a Caribbean-inspired feast. Your oven does all the work while you reap the crispy-skinned rewards.

Ingredients

– 8 bone-in, skin-on chicken thighs
– A generous ¼ cup of jerk seasoning paste
– 2 tablespoons of olive oil
– A couple of smashed garlic cloves
– A big pinch of kosher salt

Instructions

1. Preheat your oven to 425°F and line a baking sheet with foil.
2. Pat chicken thighs completely dry with paper towels—this is crucial for crispy skin.
3. Rub olive oil evenly over all chicken surfaces.
4. Massage jerk seasoning paste thoroughly under and over the skin.
5. Arrange thighs skin-side up on the baking sheet, leaving space between each piece.
6. Scatter smashed garlic cloves around the chicken for aromatic infusion.
7. Sprinkle kosher salt evenly over the skin surfaces.
8. Bake at 425°F for 35 minutes without opening the oven door.
9. Check internal temperature with a meat thermometer—it should read 165°F.
10. Switch oven to broil and cook 2-3 minutes until skin bubbles and blackens in spots.
11. Rest chicken on the baking sheet for 5 minutes before serving.
Yieldingly tender meat pulls cleanly from the bone beneath that crackling-spiced crust. You’ll get addictive sweet-heat notes from the caramelized jerk glaze. Try shredding leftovers into tacos or chopping over coconut rice for tomorrow’s lunch.

Jerk Chicken Thighs with Coconut Rice

Nothing beats the bold, spicy kick of jerk seasoning paired with creamy coconut rice. Need a dinner that delivers big flavor with minimal fuss? This Caribbean-inspired combo comes together in under an hour for a seriously satisfying meal.

Ingredients

– 4 bone-in, skin-on chicken thighs
– 2 tablespoons of jerk seasoning
– 1 tablespoon of olive oil
– 1 cup of jasmine rice
– 1 can (13.5 oz) of coconut milk
– 1 cup of water
– A pinch of salt
– A couple of sliced scallions for garnish

Instructions

1. Preheat your oven to 400°F.
2. Pat the chicken thighs completely dry with paper towels—this helps the skin get extra crispy.
3. Rub the chicken all over with olive oil, then coat evenly with jerk seasoning.
4. Place the chicken skin-side up on a baking sheet lined with foil.
5. Bake for 35–40 minutes, until the internal temperature reaches 165°F and the skin is golden brown.
6. While the chicken bakes, rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
7. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt.
8. Bring to a boil over high heat, then immediately reduce to a low simmer and cover.
9. Cook for 18 minutes without peeking—this keeps the steam trapped for perfectly fluffy rice.
10. Remove the rice from heat and let it sit, covered, for 5 minutes to finish absorbing liquid.
11. Fluff the rice with a fork before serving.
12. Top the coconut rice with the baked jerk chicken and garnish with sliced scallions.

Juicy, spice-rubbed chicken thighs contrast beautifully with the subtly sweet, creamy rice. The crispy skin gives way to tender meat that’s packed with heat, while the rice balances it all out. Serve it with a simple side of grilled pineapple or a crisp salad to round out the meal.

Pineapple Lime Jerk Chicken Thighs

Bold flavors collide in this Caribbean-inspired dish that’s perfect for weeknight dinners or weekend grilling. Marinated chicken thighs get a sweet-tangy kick from pineapple and lime, balanced by spicy jerk seasoning. It’s a crowd-pleaser that comes together with minimal fuss.

Ingredients

– 8 bone-in, skin-on chicken thighs
– A generous ¼ cup of olive oil
– 3 tablespoons of jerk seasoning
– ½ cup of pineapple juice
– Juice from 2 limes
– 2 minced garlic cloves
– A splash of soy sauce
– A couple of pineapple slices for serving

Instructions

1. Pat the chicken thighs dry with paper towels to help the skin crisp up later.
2. In a large bowl, whisk together olive oil, jerk seasoning, pineapple juice, lime juice, minced garlic, and soy sauce.
3. Add the chicken thighs to the marinade, turning to coat each piece thoroughly.
4. Cover the bowl and refrigerate for at least 2 hours, or up to 8 hours for deeper flavor.
5. Preheat your oven to 400°F and place a rack in the middle position.
6. Arrange the marinated chicken thighs skin-side up in a single layer in a baking dish.
7. Bake for 35–40 minutes, until the internal temperature reaches 165°F and the skin is golden brown.
8. For extra crispiness, broil on high for 2–3 minutes at the end, watching closely to prevent burning.
9. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.
10. Serve with grilled pineapple slices and a squeeze of fresh lime juice.

The chicken emerges with crackly skin and juicy, tender meat infused with tropical sweetness and a gentle heat. The pineapple caramelizes slightly alongside, adding a smoky contrast that balances the zesty lime. Try shredding leftovers into tacos or tossing with rice for a next-day meal that’s just as satisfying.

Jerk Chicken Thighs with Roasted Vegetables

Let’s get straight to these juicy jerk chicken thighs with roasted veggies—no fuss, just bold flavor and crispy skin. Load up on Caribbean vibes with minimal prep and maximum payoff. This one-pan wonder saves you time and dishes.

Ingredients

– A couple of pounds of bone-in, skin-on chicken thighs
– A big splash of olive oil
– A heaping tablespoon of jerk seasoning
– A couple of cloves of garlic, minced
– A squeeze of lime juice
– A pinch of salt
– A handful of baby potatoes, halved
– A bunch of broccoli florets
– A sliced bell pepper

Instructions

1. Preheat your oven to 400°F.
2. Pat the chicken thighs completely dry with paper towels—this ensures crispy skin.
3. Rub the chicken all over with olive oil, jerk seasoning, minced garlic, lime juice, and salt.
4. Toss the baby potatoes, broccoli, and bell pepper in the remaining oil and seasoning in the same bowl.
5. Arrange the chicken skin-side up on a baking sheet, spacing thighs apart for even browning.
6. Scatter the vegetables around the chicken in a single layer.
7. Roast for 35–40 minutes until the chicken skin is golden and crisp, and a meat thermometer reads 165°F.
8. Let the chicken rest for 5 minutes before serving to keep it juicy.

Unbelievably tender chicken with a spicy-sweet crust pairs perfectly with those caramelized veggies. Serve it over rice to soak up the pan juices, or stuff it into warm tortillas for a quick wrap. The crispy skin and smoky heat make every bite irresistible.

Jerk Chicken Thighs with Mango Salsa

Every summer, I crave bold flavors that transport me straight to the islands. These jerk chicken thighs with fresh mango salsa deliver exactly that punch. They’re spicy, sweet, and ridiculously easy to pull off for a weeknight dinner.

Ingredients

– 4 bone-in, skin-on chicken thighs
– A couple of tablespoons of jerk seasoning
– A good glug of olive oil
– 1 ripe mango, diced
– A handful of chopped cilantro
– Half a red onion, finely chopped
– Juice from 1 lime
– A pinch of salt

Instructions

1. Preheat your oven to 400°F.
2. Pat the chicken thighs completely dry with paper towels—this helps the skin get extra crispy.
3. Rub the chicken all over with olive oil, then coat generously with jerk seasoning.
4. Place the chicken skin-side up on a baking sheet lined with foil.
5. Bake for 35–40 minutes, until the internal temperature reaches 165°F and the skin is golden brown.
6. While the chicken bakes, combine the diced mango, chopped cilantro, red onion, lime juice, and salt in a medium bowl.
7. Let the mango salsa sit for at least 10 minutes to let the flavors meld together.
8. Remove the chicken from the oven and let it rest for 5 minutes before serving.
9. Top each chicken thigh with a generous spoonful of mango salsa.

Don’t skip resting the chicken—it keeps the juices locked in. The crispy, spicy skin pairs perfectly with the cool, sweet salsa. Serve it over coconut rice or stuff it into warm tortillas for a Caribbean-inspired twist.

Bourbon-Glazed Jerk Chicken Thighs

Crisp-skinned chicken thighs get a double dose of flavor with spicy jerk seasoning and a sweet bourbon glaze. This recipe delivers restaurant-quality results with minimal fuss. Perfect for weeknight dinners or weekend grilling sessions.

Ingredients

– 8 bone-in, skin-on chicken thighs
– 2 tablespoons of jerk seasoning
– 1/4 cup of bourbon
– 1/4 cup of brown sugar
– 2 tablespoons of soy sauce
– 1 tablespoon of olive oil
– A couple of minced garlic cloves
– A splash of lime juice
– A pinch of red pepper flakes

Instructions

1. Pat the chicken thighs completely dry with paper towels.
2. Rub the jerk seasoning evenly over all sides of the chicken thighs.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Place the chicken thighs skin-side down in the hot skillet.
5. Cook for 6-8 minutes until the skin is golden brown and crispy.
6. Flip the chicken thighs and cook for another 4 minutes.
7. Transfer the skillet to a 400°F preheated oven.
8. Bake for 15-18 minutes until the internal temperature reaches 165°F.
9. While the chicken bakes, combine the bourbon, brown sugar, soy sauce, minced garlic, and red pepper flakes in a small saucepan.
10. Bring the glaze mixture to a simmer over medium heat, stirring constantly.
11. Cook the glaze for 5-7 minutes until it thickens enough to coat the back of a spoon.
12. Remove the glaze from heat and stir in the lime juice.
13. Take the chicken out of the oven and brush the bourbon glaze generously over each thigh.
14. Return the chicken to the oven for 2-3 minutes to set the glaze.
15. Let the chicken rest for 5 minutes before serving.

A sticky, caramelized glaze gives way to juicy, spice-rubbed chicken with just enough heat. The crispy skin provides the perfect textural contrast to the tender meat beneath. Serve these thighs over coconut rice to balance the heat, or slice them for killer tacos with pineapple salsa.

Jerk Chicken Thigh Tacos with Cilantro Lime Sauce

Bold flavors collide in these jerk chicken thigh tacos, where Caribbean spice meets fresh Mexican street food vibes. Marinated chicken gets charred and juicy, then tucked into warm tortillas with crisp toppings. That cilantro lime sauce ties everything together with its bright, creamy kick.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 2 tbsp jerk seasoning
– 2 tbsp olive oil
– 8 small flour tortillas
– 1 cup shredded purple cabbage
– 1/2 cup diced red onion
– 1/4 cup chopped fresh cilantro
– 1/2 cup sour cream
– Juice of 2 limes
– 1 garlic clove, minced
– A pinch of salt

Instructions

1. Pat chicken thighs dry with paper towels and place in a bowl.
2. Rub chicken thoroughly with jerk seasoning and 1 tbsp olive oil, coating all surfaces.
3. Let chicken marinate at room temperature for 20 minutes while you prep other ingredients.
4. Make cilantro lime sauce by whisking together sour cream, lime juice, minced garlic, and salt in a small bowl until smooth.
5. Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
6. Place chicken thighs in the hot skillet, making sure they don’t touch each other.
7. Cook chicken for 6-7 minutes until deeply browned and easily releases from the pan.
8. Flip chicken and cook another 6-7 minutes until internal temperature reaches 165°F.
9. Remove chicken to a cutting board and let rest for 5 minutes before slicing.
10. While chicken rests, warm tortillas in a dry skillet over medium heat for 30 seconds per side.
11. Slice chicken against the grain into 1/2-inch strips.
12. Build tacos by placing chicken slices on warm tortillas.
13. Top each taco with shredded cabbage, diced red onion, and chopped cilantro.
14. Drizzle generously with cilantro lime sauce.

Mouthwatering doesn’t begin to cover these tacos—the chicken stays incredibly juicy while the charred edges provide smoky depth. That cool, tangy sauce cuts through the heat perfectly, making each bite balanced and addictive. Try serving them with extra lime wedges for squeezing and a cold beer to complete the experience.

Jerk-Marinated Chicken Thighs with Grilled Corn

Very few dishes deliver such explosive flavor with minimal effort. Vibrant jerk seasoning transforms humble chicken thighs into a Caribbean-inspired feast. Grilled corn adds the perfect sweet, smoky counterpoint.

Ingredients

– 8 bone-in, skin-on chicken thighs
– 1/2 cup jerk marinade
– 4 ears of corn, husks removed
– 2 tablespoons olive oil
– A big pinch of kosher salt
– A couple of lime wedges for squeezing

Instructions

1. Place chicken thighs in a large zip-top bag and pour in 1/2 cup jerk marinade.
2. Seal the bag, removing excess air, and massage marinade into chicken until fully coated.
3. Refrigerate marinated chicken for at least 4 hours or overnight for maximum flavor penetration.
4. Preheat grill to medium-high heat, about 400°F, and oil grates to prevent sticking.
5. Remove chicken from marinade, letting excess drip off, and discard used marinade.
6. Place chicken skin-side down on hot grill and cook for 8 minutes until skin is crispy and browned.
7. Flip chicken using tongs and cook for another 7 minutes on the second side.
8. Brush corn with 2 tablespoons olive oil and sprinkle with a big pinch of kosher salt.
9. Add corn to grill alongside chicken and cook for 10-12 minutes, turning occasionally, until kernels are lightly charred.
10. Check chicken internal temperature reaches 165°F using an instant-read thermometer inserted into thickest part without touching bone.
11. Transfer chicken and corn to a clean platter and let rest for 5 minutes before serving.
12. Squeeze fresh lime wedges over everything just before eating.

Wonderfully charred edges give way to incredibly juicy, spice-rubbed chicken that’s balanced by sweet grilled corn. The crispy skin provides textural contrast against the tender meat. Serve family-style with extra lime wedges for squeezing, or chop the chicken for killer tacos with the grilled corn sliced off the cob.

Jerk Chicken Thighs with Plantain Chips

Vibrant Caribbean flavors come alive in this simple weeknight dinner. Jerk seasoning transforms humble chicken thighs into something extraordinary, while sweet plantain chips add the perfect crunch. You’ll have this bold meal on the table in under an hour.

Ingredients

– 6 bone-in, skin-on chicken thighs
– 2 tablespoons of jerk seasoning
– a good glug of olive oil
– a couple of ripe plantains
– a generous pinch of salt
– a splash of lime juice

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
3. Rub the olive oil evenly over all sides of each chicken thigh.
4. Sprinkle the jerk seasoning generously over both sides of the chicken, pressing it into the skin.
5. Arrange the seasoned chicken thighs skin-side up on the prepared baking sheet.
6. Bake for 35-40 minutes until the internal temperature reaches 165°F and the skin is crispy.
7. While the chicken bakes, peel the plantains and slice them into 1/4-inch thick rounds.
8. Heat a large skillet over medium-high heat with a tablespoon of oil.
9. Fry the plantain slices in a single layer for 2-3 minutes per side until golden brown and crispy.
10. Transfer the fried plantains to a paper towel-lined plate and immediately sprinkle with salt.
11. Drizzle the lime juice over the hot plantain chips for a bright finish.
12. Let the chicken rest for 5 minutes before serving to keep the juices locked in.
Flaky, crispy skin gives way to incredibly moist chicken infused with spicy-sweet jerk flavors. The plantain chips offer a delightful sweet contrast with their satisfying crunch. Serve this with a simple cabbage slaw to cut through the heat, or stuff everything into warm tortillas for Caribbean-inspired tacos.

Conclusion

Dive into these 34 delicious jerk chicken thigh recipes to bring Caribbean flair to your table! Whether you’re grilling, baking, or slow-cooking, there’s a perfect dish for every home cook. Try your favorites, leave a comment with what you loved, and share this roundup on Pinterest to spread the spice!