Ingredients
For the Jerk Chicken
6 bone-in, skin-on chicken thighs (about 2 ½ lbs)
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons fresh lime juice
3 cloves garlic, minced
1 tablespoon fresh grated ginger
1 tablespoon brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons smoked paprika
1 teaspoon ground allspice
1 teaspoon dried oregano
½ teaspoon cinnamon
1–2 Scotch bonnet peppers, finely minced
1 teaspoon salt
½ teaspoon freshly ground black pepper
For the Mango Salsa
2 ripe mangoes, diced
¼ cup red onion, finely chopped
1 small red bell pepper, diced
1 jalapeño, minced (optional)
Juice of 1 lime
2 tablespoons chopped fresh cilantro
Pinch of salt
Instructions
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Preheat oven to 425°F (220°C). Lightly oil or line a large sheet pan.
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In a bowl, mix olive oil, soy sauce, lime juice, garlic, ginger, brown sugar, thyme, smoked paprika, allspice, oregano, cinnamon, Scotch bonnet, salt, and pepper.
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Pat chicken thighs dry. Coat thoroughly with the jerk marinade, rubbing some under the skin. Marinate at least 30 minutes, preferably 4–24 hours.
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Arrange chicken skin-side up on the sheet pan, leaving space between pieces.
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Roast 35–45 minutes until the skin is deep golden brown and internal temperature reaches 165°F (74°C). Broil 2–3 minutes for extra caramelization if desired.
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While chicken cooks, combine mango, red onion, bell pepper, jalapeño, lime juice, cilantro, and salt in a bowl. Chill until serving.
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Let chicken rest 5 minutes. Top with mango salsa and serve immediately.
Notes
For extra crispy skin, place chicken on a wire rack set over the sheet pan.
Do not overcrowd the pan or the chicken will steam instead of roast.
Use ripe but firm mango for best texture.
Store chicken and salsa separately for meal prep.
Internal temperature must reach 165°F for safe serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: 6 servings
- Method: Sheet-Pan Roasting
- Cuisine: Caribbean-Inspired