Skillet Jerk Chicken Thighs are marinated chicken thighs roasted to juicy perfection in the oven. It’s an easy way to cook a classic Caribbean dish. This versatile recipe also includes stovetop directions and a grilling option.
Skillet Jerk Chicken Thighs
Jump right into this deliciousness and make it a part of your weekly rotation.
- Skillet Jerk Chicken Thighs
- Why You’ll Love This Skillet Jerk Chicken Recipe
- Ingredients for Skillet Jerk Chicken
- How to Make Skillet Jerk Chicken
- Tips for the Best Skillet Jerk Chicken
- Frequently Asked Questions
- Skillet Jerk Chicken Thighs
Why You’ll Love This Skillet Jerk Chicken Recipe
- Easy to Make: With simple prep and easy-to-follow instructions this is meal is great for weeknight dinner.
- Versatile: Make this recipe on the stovetop, in the oven, or even outdoors on the grill.
- Great for Meal Prep: Make a large batch of jerk chicken thighs and store them in the fridge for easy meals throughout the week.
Ingredients for Skillet Jerk Chicken
This recipe has just a few ingredients. Make the jerk marinade ahead of time.
- Chicken Thighs: I use bone-in, skin-on chicken thighs for the best flavor and texture. Check below to learn how to debone the chicken yourself for faster cooking.
- Metemgee’s Jerk Seasoning: This spicy marinade takes just 20 minutes to prepare and you can make it ahead of time.
- Salt: Season to taste.
- Pineapple juice: Use this, apple juice, or water to deglaze the pan.
For stove top recipe
- Avocado oil: or similar oil
- Apple or pineapple juice: optional
See recipe card for quantities.
How to Make Skillet Jerk Chicken
Prep the Chicken
For easy cooking, I remove the bones from bone-in, skin-on chicken thighs. Keep the skin on. It adds great flavor to this dish. Here’s an excellent YouTube video for an Easy way to debone chicken thighs.
To season the chicken you will need half a batch of my delicious homemade jerk seasoning and some salt. That’s it. Season the chicken overnight for best results or at least for 4 hours.
Roasted Jerk Chicken Thighs
My favorite method for cooking this Skillet Jerk Chicken is in the oven at 450°F. It roasts up to an amazingly tender and juicy chicken and the pan juices are perfect for drizzling over potatoes or roasted veggies.
I also like that I can put all my sides and roast them up in the oven at the same time. However, when the weather warms up and I am less inclined to heat up my house with the oven, I love putting my cast iron skillet on the grill. With this recipe cooking the chicken in a skillet on the grill produces the same results as the chicken roasting in the oven
Cooking Jerk Chicken on the Stovetop
For stovetop cooking, warm a skillet on medium heat until really hot. Then add a bit of oil and place the chicken skin side down in the skillet. Cook until it is golden brown and has a really nice sear.
Then flip the chicken over and continue to sear on the flesh side. This should take about 10 minutes of total cooking for both sides. Then reduce the heat to medium-low, cover, and allow to simmer until the chicken is completely cooked and tender.
Grilled Jerk Chicken Thighs
Don’t have a cast iron skillet to use on your grill? Put the chicken directly on the grill grate for some easy grilled Jerk Chicken thighs. Since the bones have been removed these thighs cook up in 30-45 minutes.
Start by placing the seasoned thighs flesh side down and cook at 425 °F for 15-20 minutes, then flip onto the skin side and continue to cook. Look out for flare ups from the grill as the juices and fat drip from the skin.
Ease flare ups by moving the chicken to a different spot on the grill. Don’t crowd your grill. Here’s a great article on How to Prevent Grill Flare Ups for the perfect grilled chicken!
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat them in the microwave or in the oven until warmed through.
Tips for the Best Skillet Jerk Chicken
- You can skip the marinating time if you’re in a pinch. Not going to lie here, I’ve totally seasoned the chicken and stuck it in the oven right after. When you’re in a pinch you do what you need to do! And it was still delicious because the chicken roasts in all of its own juices as well as the juices from the jerk seasoning.
- I don’t recommend skipping the marinade if you are grilling the chicken. Definitely let it marinate overnight if grilling. You will not regret giving it that extra time to soak up all the flavor of the seasoning.
- It is not as easy to have a consistent temperature with the grill, so please ensure you have a cast iron skillet that is heat tested up to 500°F. I use my Lodge Cast Iron Skillet for grill cooking. It is rated for indoor and outdoor cooking and cooks evenly on high or low heat! Check out this article on Epicurius.com to learn more about cooking with a cast iron skillet on the grill!
- When preparing on the stove, if the juices cook down before the chicken is cooked, add some apple or pineapple juice to deglaze the pan.
- Chicken is cooked once it reaches an internal temperature of 165°F.
Frequently Asked Questions
The main flavor components in traditional Jamaican jerk chicken are allspice, thyme, and scotch bonnet peppers.
Jerk chicken thighs take about 45 minutes to roast in the oven.
The best pan to cook jerk chicken in is a cast iron skillet. It can be cooked in high temperatures and it retains heat for even cooking.
Skillet Jerk Chicken Thighs
- Large Skillet
- 5 bone-in skin-on chicken thighs
- 1/2 batch of Metemgee’s Jerk Seasoning
- 3/4 teaspoon of salt or salt to taste
- 1/2 cup of pineapple juice (may also use apple juice or water)
For stove top recipe
- 2 tablespoons of avocado or similar oil
- Up to 1/2 cup of apple or pineapple juice optional
- Remove the bones from the chicken thighs. See notes on how to remove bones
- Then add chicken thighs, jerk seasoning and salt to a large bowl and mix together well, ensuring that all the pieces are completely covered on both sides with the seasoning
- Marinate for at least 4 hours or overnight if possible
- When ready to cook preheat your oven to 450 °F
- Then place the marinated chicken thighs, flesh side down in a cast iron skillet, and place the skillet on the middle rack of the oven. Roast at 450°F for 30 minutes
- Then spoon the pan juices over the chicken thighs. Add the pineapple juice to deglaze the pan and continue to roast for another 15 minutes until the skin achieves a dark roasted color
- Remove from the oven and let rest for 10 minutes before serving
Cooking on the stove top
- Place a large skillet on medium heat and bring up to temperature
- When the skillet is hot add the oil and bring up to temperature, then add the marinated chicken thighs skin side down
- Sear the chicken thighs until gold brown (this should take about 5 minutes) then flip over
- Continue to cook until the flesh side also achieves a good sear, then reduce the heat to medium low (mid-point between lowest possible heat and medium heat), cover and let simmer for 30 minutes
- If the pan juices cook off before the chicken is fully cooked, you may add 1/4 cup to 1/2 cup of pineapple juice to deglaze the pan then continue to cook until the chicken thighs are completely cooked or reaches an internal temperature of 165°F
Cooking on the grill with a skillet
- You may cook the chicken in a skillet on the grill. Bring the grill up to 450 °F
- Then place the chicken flesh side down in a skillet rated for high heat cooking
- Next place the skillet on the grill, close grill cover and cook until the chicken reaches an internal temperature of 165 °F, then remove from the grill and let rest for 10 minutes before serving
Cooking directly on the grill
- You may also place the chicken directly on the grill for a grilled Jerk Chicken Thighs
- Preheat the grill to 425-450°F
- Brush your grill with oil, then place the chicken flesh side down directly on the grill
- Cook for 20 minutes, then flip and continue to cook until the chicken reaches an internal temperature of 165°F
- Then remove from the grill and rest for 10 minutes before serving
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.