| | |

Easy Jamaican Jerk Chicken Thighs on the Blackstone

This post may contain affiliate links.

These spicy Jamaican jerk Blackstone chicken thighs couldn’t be easier to make! The Blackstone makes this chicken juicy and perfectly crispy on the outside. Serve with some fluffy coconut rice and you have the perfect tropical meal for a summer evening or a quick and easy chicken griddle recipe for a backyard BBQ!

This is a plate of blackstone chicken thighs on top of coconut rice garnished with limes.

There’s nothing better in the summer than simple recipes for your Blackstone.

These Jamaican Jerk chicken thighs are one of our favorite Blackstone chicken recipes! We love making chicken on the Blackstone. You get such a perfect sear and nice crust on the outside of the chicken–and I’m even using skinless chicken thighs! The crispiness is just incredible, and the best part is that this recipe comes together super quickly.

Outside of the marinating time, this chicken thighs recipe only needs about 10 minutes to cook once the griddle is hot! This high-protein meal will make healthy eating fun!

Tip: Feeding kids? This may be too spicy for them! If you’re feeding kids and not using a mild seasoning, leave a couple of the chicken thighs plain or seasoned with salt & pepper. I like to serve up plain chicken thighs with my homemade lemon vinaigrette for the kids.

Serve these Jerk Chicken Thighs with some Instant Pot Coconut Rice and you have the easiest healthy dinner you will make all week!

This is a photo of the chicken thighs on a bed of rice with a summary of the recipe info from the recipe card.

Amazing Jamaican Jerk Flavors

Jaimaican Jerk seasoning is spice rub characterized by the flavors of allspice and scotch bonnet peppers. Scotch bonnet peppers are pretty hot–they are anywhere from 12x-140x hotter than a jalapeno pepper.

To make this recipe super easy, This recipe calls for a premade jerk seasoning paste. You can use whatever brand you’d like, but if you are nervous about heat, make sure you opt for a mild blend.

We love the Walkerswood Jamaican Jerk seasoning paste. The Walkerswood Jamaican Jerk seasoning is affordable and made with high-quality ingredients without any unnatural additives.

While I used the “hot & spicy” version, they also sell a mild version that I highly recommend if you’re worried about these chicken thighs being too hot.

Blackstone Jerk Chicken Thighs Ingredients

Chicken Thighs – I like to use boneless skinless chicken thighs for this recipe. Despite what many believe, they do not need to be bone-in/skin-on to taste good. They just need to be cooked properly, and this recipe will help you with that!

Jamaican Jerk Seasoning Paste – As mentioned above, I like the Walkerswood Traditional Jerk Seasoning (this is not a sponsored post–I’m just sharing what my family likes. You’re certainly welcome to use any brand you wish!)

Avocado Oil for cooking.

That’s it! Just three simple ingredients. Pretty easy, right?

These are the ingredients for blackstone chicken thighs, including a bowl of chicken thighs, avocado oil, and jerk seasoning.

As for equipment, even though this recipe calls for a Blackstone Griddle, you could also make it with a cast-iron skillet or any electric indoor griddle.

How to Make Blackstone Chicken Thighs

This easy recipe comes together with minimal prep and very simple instructions.

This is a wooden cutting board and marinating container with hand rubbing marinade on the chicken thighs and placing in the container.

1. Marinate Chicken

Rub your jerk seasoning paste sparingly on the chicken thighs (it can be very spicy! Less is more unless you are certain the spice paste is at a good level for you).

Place the thighs into an airtight container and marinate in the fridge for at least 2 hours up to overnight.

These are the temperature control dials of a Blackstone griddle.

2. Pre-heat Blackstone

When you are ready to cook your chicken thighs, preheat the Blackstone griddle to medium-high heat. I like to turn my dials a couple of marks below the orange.

These are the chicken thighs on the blackstone.

3. Cook Chicken Thighs

Once the griddle is nice and hot, spray or drizzle some avocado oil down on the griddle surface.

Set the marinated chicken thighs down on the hot griddle and cook for 5 to 6 minutes on the first side, then use a spatula to flip the chicken thighs and cook for another 4-5 minutes.

This is a meat thermometer testing the temperature of the Blackstone chicken thighs.

4. Remove Chicken & Serve

Once the internal temperature of the chicken thighs is at least 165°F (up to 190° is good for dark meat, too), you can remove the cooked chicken thighs from the Blackstone and serve.

Blackstone Cooking Tips for Chicken

These chicken thighs are best cooked over medium-high heat. You want the heat high enough that the chicken develops that lovely crisp on the outside and cooks thoroughly without drying out (which means you do not want to cook them too long). However, if the heat is too high, it’s easy to burn the outside before it’s cooked all the way through.

Cook chicken thighs to a minimum of 165°F internal temperature for safety, but dark meat can get even more tender up to 190°F, so you do not need to worry about overcooking the chicken thighs.

Serving Suggestions

We love to eat these Jamaican jerk Blackstone chicken thighs with fluffy Instant Pot coconut rice and my smoked hot honey carrots!

Squeeze a wedge of lime on the chicken and serve with a delicious summer salad, like my Cucumber Blueberry Salad or my Kale Crunch Salad for a complete meal.

Sauteed bell peppers would also be a super easy side dish to cook up right next to these chicken thighs on the Blackstone!

This is a plate of blackstone chicken thighs on top of coconut rice garnished with limes.

Recipe Notes & Substitutions

Bone-in chicken thighs are fine, but they will take longer to cook so monitor the internal temperature.

You can use boneless skinless chicken breasts if desired. Make sure you pound the chicken breasts to an even thickness and monitor the temperature so as not to exceed 165°F–this will keep them juicy.

Olive oil can also be used for cooking instead of avocado oil if you wish. Contrary to popular belief, olive oil is indeed very stable at high cooking temperatures, so it is a great choice.

Store leftovers in an airtight container in the fridge for up to 3 to 4 days. When reheating, I like to slice the chicken thighs into bite-sized pieces so they do not need to be microwaved as long, which could make the chicken rubbery. Heat leftovers to 165°F.

Other Blackstone Recipes

If you love these easy Blackstone Jamaican jerk chicken thighs, you’ll love my other Blackstone Recipes!

Leave a Comment & 5-Star Review!

If you loved this easy Jamaican Jerk Chicken Thigh recipe for the Blackstone, please leave a comment and review. It means the world!

This is a plate of blackstone chicken thighs on top of coconut rice garnished with limes.
Print Recipe
No ratings yet

Jamaican Jerk Blackstone Chicken Thighs

These crispy grilled Jamaican jerk chicken thighs are juicy with a punch of heat. Super easy prep and quick cook!
Prep Time10 minutes
Cook Time10 minutes
Marinating Time2 hours
Total Time2 hours 20 minutes
Course: Main Course
Cuisine: American, Jamaican
Keyword: blackstone chicken thighs, jerk chicken thighs
Servings: 6
Calories: 212kcal
Author: Holly Lee
Cost: $10


  • 2 lb boneless skinless chicken thighs
  • 3-4 tbsp Jamaican Jerk Wet Seasoning
  • 1 tbsp avocado oil or olive oil


  • Rub the outside of the chicken thighs in the wet jerk seasoning. Note how spicy your particular brand is and adjust the amount according to tastes.
  • Place the chicken thighs in a tupperware container and place in the fridge for at least two hours, if not overnight.
  • When ready to cook, preheat the Blackstone to medium-high. Add some cooking oil to the griddle and place the chicken thighs on the flat top. Cook for 5-6 minutes, then flip and cook another 4-5 minutes until the internal temperature hits 165-175°.
  • Serve with rice or salad. Enjoy!


Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.


Calories: 212kcal | Carbohydrates: 2g | Protein: 30g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 200mg | Potassium: 448mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1222IU | Vitamin C: 0.03mg | Calcium: 27mg | Iron: 2mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.