Jerk Chicken with Pineapple-Jalapeño Salsa

Jerk Chicken with Pineapple-Jalapeno Salsa

Recipe by Sarah Tenaglia

  • Cook Time
  • Prep Time
  • 4Servings


  • 3 tbsp. habanero hot sauce
  • 2 tsp. ground allspice
  • 2 tsp. jerk seasoning
  • 1/2 tsp. ground nutmeg
  • 3 scallions—2 finely chopped and 1 thinly sliced
  • 1 tbsp. plus 1 1/2 tsp. finely chopped fresh ginger
  • 4 bone-in, skin-on chicken thighs (6 to 7 oz. each)
  • 2 cups diced fresh pineapple
  • 2 limes—1 juiced (about 2 tbsp.) and 1 quartered
  • 2 jalapeños, seeded and chopped


1. Position a rack in the lower third of the oven and preheat to 450° or preheat a grill over medium. In a small bowl, mix the hot sauce, allspice, jerk seasoning and nutmeg with the finely chopped scallions and 1 tbsp. ginger.

2. Place the chicken on a rimmed baking sheet. Spoon 1 tbsp. scallion mixture under the skin of each chicken thigh; spread the remaining scallion mixture all over the chicken. Bake, basting once with the pan drippings, or grill until cooked through, about 10 minutes per side.

3. In a medium bowl, mix the pineapple, lime juice and jalapeños with the sliced scallions and remaining 1 1/2 tsp. ginger; season. Serve the chicken with the pineapple salsa and lime wedges.