Jamaican Jerk Turkey Thighs

By Chef Dan Phalen
Culinary Setting
Meal Type
Main Course, Entrée
25 MIN

About this Dish

You don’t need to catch a flight to experience the tastes of the island! This turkey thigh recipe combines the flavors of traditional Jamaican spices that you can grill up right in your own backyard. Serve over a bed of yellow rice and raisins for an authentic Jamaican meal.

Cooking Style
Turkey Thighs
Dish Type


2 ½ lbs Turkey thighs, boneless, skinless, all fat removed


1 c Yellow onion

½ c Green onion

1-2 ea Habanero pepper, seeded

1 tbsp Garlic cloves

½ tbsp Allspice

½ tbsp Black pepper

½ tsp Thyme leaves

½ tsp Nutmeg

¼ c Soy sauce

½ tbsp Sesame oil

¼ c Lime juice

¼ c Cilantro leaves

Optional: Yellow rice and raisins


Prepare turkey thighs by removing all silver skin and fat.

Separate the thighs into smaller pieces to allow marinade to more easily penetrate and turkey to cook more evenly.

Place turkey in a non-metallic container or Ziploc bag.

Combine all marinade ingredients in a blender and puree until smooth.

Pour marinade over turkey and refrigerate overnight.


Remove turkey from marinade and shake off excess. Place on a preheated 350F grill and cook for 3-4 minutes.

Turn turkey and grill for an additional 3 minutes.

Continue turning after 1-2 minutes on each side until the turkey reaches an internal temperature of 165F.

Remove and allow turkey to rest for 2 minutes before slicing.

Slice turkey as desired or serve in smaller 3-4-ounce pieces.

Serve over yellow rice with raisins as a suggested side dish.

NOTE: Habanero peppers are very spicy, but are somewhat mild and slightly sweet once the seeds are removed. To increase the heat level, keep the seeds to use in the marinade.

Nutrition Facts

263 Total Calories

12 g Total Fat

41 % Daily Total Fat

97 g Cholesterol

680 mg Sodium

10 g Total Carbohydrates

27 g Protein