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Roast Chicken Thighs With Jerk Corn & Lime


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Rate this recipe 4.6/5 (5 Votes)


  • 4 skin-on chicken thighs
  • Kosher salt
  • Zest of 2 limes
  • 1 1/4 teaspoons red chili flakes
  • 1 tablespoon whole allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon black peppercorns
  • 3 tablespoons butter
  • 1 pint cherry tomatoes, halved
  • 2 habanero chilies, sliced
  • Kernels from 4 ears corn
  • 3 tablespoons thinly sliced basil
  • Lime wedges, to serve


Servings 4
Adapted from


Step 1

Preheat oven to 375 degrees. In a roasting pan, rub chicken with a generous pinch of salt, lime zest and ¼ teaspoon chili flakes. Roast until skin crisps and meat cooks through, about 20 minutes.

In a mortar and pestle or a spice grinder, grind allspice, cinnamon, remaining chili flakes, cumin and black pepper together until finely ground and combined.

Set a medium sauté pan over medium-high heat and add butter. Once bubbling, add tomatoes and cook until blistered, about 3 minutes. Add chilies and cook until aromatic, 30 seconds. Stir in ground spices and sauté until aromatic, 30 seconds more. Add corn and cook until heated through, 2 minutes. Season with salt to taste. Off heat, stir in basil.

Serve chicken with corn and lime wedges.

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