Craving big island flavor on a weeknight? This sweet and spicy jerk chicken dinner brings smoky heat, caramelized edges, and juicy meat to your table with almost no fuss. You’ll blend a quick jerk marinade, toss it over chicken, and roast everything on one pan until the kitchen smells like sunshine and spice. It’s bold, balanced, and ridiculously good.

I built this recipe to hit that perfect sweet-heat spot without overwhelming your taste buds. You’ll get warm allspice, thyme, and cinnamon, the tang of lime, the sweetness of brown sugar, and a kick from Scotch bonnet (or habanero). Add bell peppers and onions for color and crunch, and you’ve got a complete dinner that tastes like a mini getaway.

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Why This Sweet and Spicy Jerk Chicken Dinner Works

Balanced flavors: Brown sugar and pineapple juice round out the Scotch bonnet heat and sharp lime, so every bite tastes layered, not harsh.
Juicy chicken, crisp edges: High-heat roasting locks in moisture and gives the marinade time to caramelize beautifully.
Simple method: A blender marinade and one sheet pan keep prep and cleanup easy.
Make-ahead friendly: The chicken tastes even better after a long marinate, so you can prep it early.
Flexible spice level: You control the heat by seeding the pepper or swapping it for a milder chili.

Ingredients

For the Chicken and Vegetables

2 to 2.5 pounds bone-in, skin-on chicken thighs (or drumsticks)
1 large red onion, sliced into thick wedges
2 bell peppers (any color), sliced into thick strips
1 tablespoon neutral oil (avocado or canola)
Kosher salt, to season

For the Jerk Marinade

4 scallions, roughly chopped
4 garlic cloves
1 to 2 Scotch bonnet or habanero peppers, stemmed (seed for less heat)
1 tablespoon fresh ginger, peeled and chopped
2 tablespoons fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt
2 tablespoons dark brown sugar
1/4 cup low-sodium soy sauce
2 tablespoons lime juice (plus extra wedges for serving)
2 tablespoons pineapple juice (or orange juice)
2 tablespoons neutral oil
Optional: 1 teaspoon smoked paprika for extra smokiness

To Serve

Cooked rice or coconut rice
Fresh cilantro or parsley
Extra lime wedges

How to Make This Sweet and Spicy Jerk Chicken Dinner

1) Blend the Marinade

Add scallions, garlic, Scotch bonnet, ginger, thyme, allspice, cinnamon, black pepper, salt, brown sugar, soy sauce, lime juice, pineapple juice, and oil to a blender.
Blend until mostly smooth. Taste and adjust: add more lime for brightness, more sugar for balance, or more pepper for heat.

2) Marinate the Chicken

Pat chicken dry. Score the thickest parts with shallow cuts so the marinade penetrates.
Place chicken in a large bowl or zip-top bag. Pour in about two-thirds of the marinade and coat well. Reserve the rest for basting.
Marinate at least 2 hours or up to 24 hours in the fridge. Longer time means deeper flavor.

3) Prep the Pan

Heat oven to 425°F (220°C). Line a large sheet pan with foil for easy cleanup and top with a wire rack if you have one.
Toss onions and peppers with 1 tablespoon oil and a pinch of salt. Spread around the pan, leaving room for the chicken.

4) Roast to Juicy Perfection

Arrange chicken skin-side up on the rack or directly on the pan. Spoon a little reserved marinade over each piece.
Roast for 35 to 45 minutes, until skin looks caramelized and the internal temperature hits 175°F (79°C) for thighs. Baste with the remaining marinade halfway through.
Broil for 2 to 3 minutes at the end if you want extra char—watch closely.

5) Rest and Serve

Let the chicken rest for 5 to 10 minutes.
Serve over rice with roasted peppers and onions. Finish with lime juice and fresh herbs.

Pro Tips

Use bone-in thighs: They handle high heat and stay succulent.
Don’t skip sugar: It helps the marinade glaze and caramelize.
Mind the heat: Seed the chili for moderate heat, or use just half a pepper for mild.
Grill option: Grill over medium-high heat 6 to 8 minutes per side, covered, until done.

How to Store Leftover Jerk Chicken

Cool completely before packing.
Refrigerate: Store chicken and veggies in airtight containers for up to 4 days.
Freeze: Freeze chicken (without veggies) up to 2 months. Thaw overnight in the fridge.
Reheat: Oven at 350°F for 12 to 15 minutes, or microwave in short bursts. Add a squeeze of lime to wake it up.

Benefits of Making This Jerk Chicken Dinner

Restaurant-level flavor at home: The spice blend creates deep complexity without special equipment.
Sheet-pan efficiency: You cook protein and vegetables together, so dinner hits the table quickly.
Nutritious and satisfying: Lean protein, fiber-rich veggies, and customizable sides keep it balanced.
Budget-friendly: Chicken thighs and pantry spices deliver big flavor for less.
Great for meal prep: The flavor improves as it sits, and leftovers reheat beautifully.

What to Avoid for Best Results

Don’t skip marinating: Even 2 hours changes everything; less time tastes flat.
Avoid overcrowding the pan: Crowding steams the chicken and prevents browning.
Don’t underseason: Salt matters. Taste the marinade and adjust before you add it to the chicken.
Don’t cook too low: High heat creates char and caramelization. Keep it at 425°F.
Don’t pour raw marinade over cooked food: If you want extra sauce for serving, set some aside before marinating or simmer reserved marinade for 3 to 5 minutes.

Variations You Can Try

Jerk chicken breasts: Use boneless, skinless breasts; marinate 2 to 6 hours. Roast at 425°F for 18 to 22 minutes to 160°F; rest to 165°F.
Jerk chicken wings: Toss wings with marinade and bake at 425°F for 40 to 45 minutes, flipping once. Great for game day.
Pineapple add-in: Roast pineapple chunks on the pan for extra sweetness and char.
Veggie swap: Use zucchini, sweet potato cubes, or green beans instead of peppers and onions.
Coconut finish: Stir a splash of coconut milk into the reserved, simmered marinade for a creamy drizzle.
Grilled version: Sear over direct heat for color, then finish over indirect heat until done.

FAQ

How spicy is this jerk chicken?

It lands at medium heat with one seeded Scotch bonnet. Use two for hot, or switch to jalapeño for a mild kick.

Can I use store-bought jerk seasoning?

Yes. Mix 2 to 3 tablespoons dry jerk seasoning with soy sauce, lime, oil, and brown sugar to form a paste. Adjust salt to taste.

What sides go best?

Serve with coconut rice, rice and peas, fried plantains, mango salsa, or a crisp cabbage slaw for cooling crunch.

Do I need a grill for authentic flavor?

No. The oven’s high heat and a little broil time deliver great char. Smoked paprika adds a gentle smoky note if you want more.

Can I make it ahead?

Absolutely. Marinate up to 24 hours. Roast right before serving, or cook and reheat with a quick broil to re-crisp the skin.

Conclusion

This sweet and spicy jerk chicken dinner brings bold Caribbean-inspired flavor to your table with a simple marinade and a single sheet pan. You get juicy, caramelized chicken, tender veggies, and a punchy finish of lime and herbs—weeknight-friendly and company-worthy. Make it once, and it’ll slide straight into your regular rotation.

Sweet & Spicy Jerk Chicken Dinner Recipe

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Ingredients

Instructions

Add scallions, garlic, Scotch bonnet, ginger, thyme, allspice, cinnamon, black pepper, salt, brown sugar, soy sauce, lime juice, pineapple juice, and oil to a blender.
Blend until mostly smooth. Taste and adjust: add more lime for brightness, more sugar for balance, or more pepper for heat.
Pat chicken dry. Score the thickest parts with shallow cuts so the marinade penetrates.
Place chicken in a large bowl or zip-top bag. Pour in about two-thirds of the marinade and coat well. Reserve the rest for basting.
Marinate at least 2 hours or up to 24 hours in the fridge. Longer time means deeper flavor.
Heat oven to 425°F (220°C). Line a large sheet pan with foil for easy cleanup and top with a wire rack if you have one.
Toss onions and peppers with 1 tablespoon oil and a pinch of salt. Spread around the pan, leaving room for the chicken.
Arrange chicken skin-side up on the rack or directly on the pan. Spoon a little reserved marinade over each piece.
Roast for 35 to 45 minutes, until skin looks caramelized and the internal temperature hits 175°F (79°C) for thighs. Baste with the remaining marinade halfway through.
Broil for 2 to 3 minutes at the end if you want extra char—watch closely.
Let the chicken rest for 5 to 10 minutes.
Serve over rice with roasted peppers and onions. Finish with lime juice and fresh herbs.
Use bone-in thighs: They handle high heat and stay succulent.
Don’t skip sugar: It helps the marinade glaze and caramelize.
Mind the heat: Seed the chili for moderate heat, or use just half a pepper for mild.
Grill option: Grill over medium-high heat 6 to 8 minutes per side, covered, until done.

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