Pit-Style Jerk Chicken with Pineapple and Thyme

Seed and roughly chop the scotch bonnets. Combine with garlic, thyme leaves, scallions, allspice, and black peppercorns. Pound in a mortar and pestle (or pulse in a food processor) until a rough paste forms, about 3 minutes of steady pounding.

Transfer paste to a bowl. Add juice of 2 limes, soy sauce, honey, olive oil, and salt. Whisk into a smooth, fragrant marinade.

Score the chicken thighs deeply on both sides with a sharp knife — three cuts per side, penetrating to the bone. This lets the jerk paste sink deep into the flesh.

Coat chicken thighs thoroughly in jerk paste, pressing it into every slash and crevice. Place in a glass dish, cover tightly, and refrigerate for at least 24 hours, ideally 48–72 hours. The longer it sits, the deeper the flavor.

Set up your smoker or kettle grill for indirect heat at 130–150°C. Add pimento wood chips or pimento wood chunks to the coals if available. Let the smoke roll for 10 minutes before cooking.

Place chicken thighs skin-side up on the grill over indirect heat. Smoke for 1 hour 15 minutes, resisting the urge to open the lid often — smoke is patient work.

Flip thighs skin-side down and continue smoking 45 minutes to 1 hour more, until the skin renders and crisps slightly at the edges and internal temp reaches 74°C at the thickest point.

While chicken finishes, dice pineapple into 1cm cubes. Strip thyme leaves from 3 sprigs. Heat a cast iron pan over medium-high heat with no oil.

Add pineapple cubes to the dry pan in a single layer. Cook 4–5 minutes, undisturbed, until charred golden on the underside. Toss and char 2 minutes more.

Add thyme leaves, juice of 1 lime, and honey. Toss everything together and let the glaze tighten for 1 minute. Remove from heat.

Transfer smoked chicken to a clean plate. Rest uncovered for 5 minutes — this lets the juices settle back into the meat.

Spoon the pineapple-thyme sauce generously over each thigh. Serve with rice and peas, grilled plantains, or a simple green salad. If you have leftover jerk paste, it keeps refrigerated for up to 2 weeks.