Sweet Chili Jerk Chicken Thighs Recipe

This sweet chili jerk chicken is a recipe I make when I want maximum flavor with very little effort, and it never fails me. It’s bold, sticky, juicy, and loaded with that deep jerk flavor that soaks straight into the meat instead of just sitting on top. And the best part? We’re doing it all in the oven.

I love me some summer cookout season right alongside all the cozy fall cooking, I swear I wait all year for. I always miss that warm weather and messy, juicy foods.

This is exactly the season where I start pulling out recipes that feel bold and communal. Lately, I’ve been deep in my oven-baked era, and this sweet chili jerk chicken has been on repeat more times than I can count.

Y’all, I enjoy cooking for my people, especially when the menu feels a little extra. These BBQ thighs are spicy, sweet, and smell unreal while they’re baking. And guess what? I am serving it with buttery red skin mashed potatoes and seasoned broccoli.

Why You Will Love This Recipe?

I don’t play about sweet chili jerk chicken. Ever! What I love most is how easy it is to make. You do not have to go overboard with the ingredients.

I seasoned the chicken and baked it low and piled on a sticky glaze made with Mae Ploy Sweet Chili Sauce, jerk seasoning, and honey.

That glaze brings the perfect balance of heat and sweetness. As it cooks, the chicken turns tender, juicy, and coated in that glossy sauce that settles right into the pan. It is a main dish that fits perfectly into summer meals.

Sweet Chili Jerk Chicken Thighs (Oven-Baked)

Ingredients

Chicken

• 6–8 bone-in, skinless chicken thighs
• Lemon juice (for washing)

Seasoning

• 1 tbs All-purpose seasoning
• Chicken bouillon
• 3 tbs Grace Jerk Seasoning (Hot)
• 1 tbs brown stew seasoning
• 1 tbs Complete seasoning
• 1/2 tsp black pepper

Sweet Chili Glaze

• 1 cup Mae Ploy Sweet Chili Sauce
• 1 tbs Jerk seasoning
• 1 tbs Honey

Instructions

Wash the chicken thighs with lemon juice and rinse well. Remove the skin if not already removed. Score the thighs a few times so the seasoning can penetrate deeply into the meat.

Add the chicken to a large bowl. Season with all-purpose seasoning, chicken bouillon, Grace Jerk Seasoning (Hot), brown stew seasoning, complete seasoning, and black pepper. Mix well until every piece is fully coated.

Cover the bowl and let the chicken marinate for 4–6 hours. If time allows, marinate overnight for best flavor.

In a small bowl, combine sweet chili sauce, jerk seasoning, and honey. Mix until smooth and set aside.

Preheat oven to 375°F (190°C). Place the marinated chicken thighs into a baking dish, leaving space between each piece. Bake uncovered for 30 minutes.

Remove the chicken from the oven. Brush generously with the sweet chili glaze, flip the thighs, and spoon some of the leftover marinade over the chicken to refresh the flavor.

Return the chicken to the oven and bake for 45 minutes.

Remove chicken again, glaze one last time with the sweet chili sauce, then place back into the oven for 10 minutes.

Let the chicken rest briefly before serving. Do not discard the sauce at the bottom of the pan — spoon it over the chicken for extra moisture and flavor.

Storage Instructions

Store any leftover sweet chili jerk chicken thighs in an airtight container in the refrigerator for up to 4 days. Be sure to spoon some of the sauce from the baking dish over the chicken before storing to keep it moist and flavorful.

To reheat, warm the chicken in the oven at 325°F until heated through, or microwave in short intervals, spooning extra sauce over the top as it reheats. The flavor actually gets better the next day as the sauce continues to soak into the chicken.

This sweet chili jerk chicken earns a permanent spot on your meal list. It’s easy, full of flavor, and delivers every single time.

From the bold seasoning to that sticky glaze and the flavorful sauce left in the pan, everything works together to give you juicy, tender chicken that feels perfect for summer meals, family dinners, or casual get-togethers.

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Sweet Chili Jerk Chicken Thighs Recipe

Recipe by Ren PetersCourse: SideCuisine: Jamaican, AmericanDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

25

minutes

Calories

420

kcal

These sweet chili jerk chicken thighs are deeply seasoned, oven-baked until tender, and finished with a sticky glaze made from sweet chili sauce, honey, and jerk seasoning.

Ingredients

• 6–8 bone-in, skinless chicken thighs

• Lemon juice (for washing)

• 1 tbs All-purpose seasoning

• Chicken bouillon

• 3 tbs Grace Jerk Seasoning (Hot)

• 1 tbs brown stew seasoning

• 1 tbs Complete seasoning

• 1/2 tsp Black pepper

• 1 cup Sweet Chili Glaze

• 1 tbs Jerk seasoning

• 1 tbs Honey

Directions

• Wash the chicken thighs with lemon juice and rinse well. Remove the skin if not already removed. Score the thighs a few times so the seasoning can penetrate deeply into the meat.
• Add the chicken to a large bowl. Season with all-purpose seasoning, chicken bouillon, Grace Jerk Seasoning (Hot), brown stew seasoning, complete seasoning, and black pepper. Mix well until every piece is fully coated.
• Cover the bowl and let the chicken marinate for 4–6 hours. If time allows, marinate overnight for best flavor.
• In a small bowl, combine sweet chili sauce, jerk seasoning, and honey. Mix until smooth and set aside.
• Preheat oven to 375°F (190°C). Place the marinated chicken thighs into a baking dish, leaving space between each piece. Bake uncovered for 30 minutes.
• Remove the chicken from the oven. Brush generously with the sweet chili glaze, flip the thighs, and spoon some of the leftover marinade over the chicken to refresh the flavor.
• Return the chicken to the oven and bake for 45 minutes.
• Remove chicken again, glaze one last time with the sweet chili sauce, then place back into the oven for 10 minutes.
• Let the chicken rest briefly before serving. Do not discard the sauce at the bottom of the pan — spoon it over the chicken for extra moisture and flavor.