Let's get grilling

1 Toss all of the marinade ingredients into a food processor and pulse several times. With a sharp knife, poke a number of holes in each of the chicken thighs and place the marinade and chicken into a large plastic bag, pushing all the air out and securely sealing the bag. Place in the refrigerator for at least 2 hours or as long as overnight to marinate.
2 Remove chicken from marinade, reshape into original thigh shape and secure with toothpick. Prepare a grill for cooking and place each thigh directly over the hot charcoals at 425°F. Grill over high heat for about 8 minutes and then turn each thigh over and grill for another 6–8 minutes on the other side or until done.
3 For the pineapple, cut off the top and then core and peel the pineapple. Then slice into rings, about ½-inch thick. Place on grill over high heat and grill at the same time you cook the chicken. Grill for about 3 minutes on each side and serve warm with the jerk thighs.
Cooking for 4 people



  • jalapeño pepper (substitute 1 or more Scotch bonnet peppers, for spicier taste)
  • fresh ginger
    1 tablespoon
  • onion
  • pepper
    1 tablespoon
  • salt
    1 tablespoon
  • Tabasco sauce
    1 teaspoon
  • allspice
    2 teaspoons
  • garlic
    4 cloves
  • scallions
  • Juice from 1 lime
  • brown sugar
    ¼ cup
  • cilantro
    ¼ cup
  • water
    ¼ cup
  • ground cinnamon
    ½ teaspoon
  • nutmeg
    ½ teaspoon

  • boneless chicken thighs (about 12 thighs)
    2 pounds
  • whole pineapple
Meals & Dishes: Main CourseMain Ingredient: ChickenTagline: Flavors of the Caribbean, right in your own backyard.Expert's note: Jamaican jerk gets its name from the way the meat is poked while it is grilled to insure the spicy seasoning is well distributed tCooking Method: GrilledMeals & Dishes: DinnerMain Ingredient: FruitCredit: Joe Theisman

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