Smoky Pineapple Jerk Chicken Thighs

Peel and roughly chop the yellow-onion and garlic cloves. Trim and roughly chop the scallion. Cut the lemon in half and squeeze out the juice.

Combine the cayenne, smoked-paprika, dried thyme, ground cloves, black-pepper, and salt in a mortar and pestle or small food processor. Grind until a fragrant spice blend forms.

Add the chopped yellow-onion, garlic, and scallion to the spice blend. Pour in the lemon juice and olive-oil. Blitz or pound until a thick, vibrant marinade paste forms. Reserve 3 tablespoons of the marinade for the pineapple glaze.

Pat the chicken-thigh pieces dry with paper towels. Place them in a large glass baking dish or zip-lock bag.

Pour the jerk marinade over the chicken thighs, ensuring every piece is thoroughly coated. Rub the paste under and over the skin. Squeeze the remaining lemon half over the top.

Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate deeply. The longer it sits, the more the jerk character blooms.

Remove the marinated chicken thighs from the refrigerator 30 minutes before cooking to take the chill off. Preheat your grill or grill pan to medium-high heat (around 200°C/400°F).

Place the chicken thighs skin-side down on the hot grill grates. Cook for 10-12 minutes without moving, until the skin is deeply golden and charred in spots. The skin should be crispy and pull away from the grates easily.

Flip the thighs and continue grilling for another 8-10 minutes. Use a meat thermometer to check the thickest part of the thigh — it must reach an internal temperature of 74°C (165°F) to be safely cooked through.

Move the chicken to the cooler side of the grill (or reduce heat to medium). Cook for an additional 5-7 minutes, basting occasionally with any remaining marinade, until fully cooked and tender.

While the chicken finishes cooking, prepare the glaze. Cut the fresh pineapple into small chunks. Combine the pineapple chunks, brown-sugar, soy-sauce, reserved jerk marinade, and cayenne in a small saucepan over medium heat.

Bring the mixture to a gentle simmer, stirring occasionally. Let it bubble for 6-8 minutes until the sauce thickens and coats the back of a spoon. The glaze should be glossy and deeply amber.

Transfer the cooked chicken thighs to a serving platter. Spoon the warm pineapple glaze generously over each thigh, letting it drip down the sides. Serve immediately with extra lime wedges on the side.