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Jerk Chicken Thighs

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Jerk Chicken Thighs

Flavors Used:

Hail up, it’s time for a Dantastic take on Jerk Chicken Thighs! Jerk Chicken is a classic Caribbean dish with a deep, and complex history. We used authentic Walkerswood Jerk Seasoning to respect the tradition of Jerk Chicken, and combine that with Dan-O’s Original to create this out of the world flavor and honor the culture and history of Jerk cooking.


  • 5 bone-in chicken thighs
  • ½ cup jerk seasoning
  • 2 tbsp ginger paste
  • Dan-O’s Original Seasoning
  • ¼ cup Olive oil

Preparation Instructions

  1. In a large bowl mix jerk seasoning, ginger paste, Olive oil, and Dan-O’s Original together and toss with chicken thighs. Refrigerate and let marinade for 1 hour.
  2. In a cast iron skillet and place chicken skin side up and cook 350° F for 1 hour. Serve immediately and enjoy!


12 Responses

  1. Sorry I just thought of another question. Do you grease the skillet? Or is the olive oil enough to keep it from sticking?

    1. Hey Robbie,

      Thanks for the question. For cooking time, it just comes down to the size chicken thighs,and the oven. Most the time it takes an hour, sometimes it takes an 1.5 hours. Just check internal temperature, you should do that anyways for meats. You could also grill them if you felt inclined, recipes tend to be a suggestion more than a rule. For greasing the pan, just enough olive oil to prevent sticking.

      Hope that helps, and thanks for being part of the Dan-O’s Fan-O’s!

  2. I watched the video and he says bake for 1 and 1/2 hours but this says 1 hour. Which is it? Thanks!

    1. Sure can, you’ll have to experiment with the temperature and cook time but it sounds like you’ve grilled before, so you should have an idea approximately.

    1. It’s up to personal preference. Enough to cover all sides at minimum, but you can add more or less at your discretion.

    1. Ginger, Dan gets words minced sometimes. However, you could use Ginger garlic paste if you want the best of both worlds. You can easily find it an ethnic grocery store, I get mine from a local Indian grocer.

  3. Your video states ‘ginger-paste’ (for our Jamaican jerk chicken), yet in your written recipe it states ‘garlic paste’. Which is the correct ingredient to use?

    1. Ginger paste. Dan gets his words minced sometimes. You could use ginger-garlic paste if you wanted, but we used ginger paste.

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