• 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