In a blender or food processor combine allspice, brown sugar, dried thyme, fresh thyme leaves, scotch bonnet peppers (use less or remove seeds to reduce heat), scallions, garlic, ginger, soy sauce, apple cider vinegar, olive oil, lime juice, salt, and black pepper. Pulse until a coarse, spreadable paste forms, scraping down sides as needed (about 45–60 seconds). Taste carefully and adjust salt or heat.

Reserve 2 tablespoons of the marinade for the Magic Jerk Sauce (set aside in a small bowl).

Place the chicken thighs in a large bowl or zip-top bag. Pour the remaining marinade over the chicken, rubbing it under the skin where possible and coating thoroughly. Marinate in the refrigerator for at least 2 hours, ideally overnight for best flavor.

Preheat oven to 425°F (220°C) if finishing in the oven, or prepare a medium-hot grill (about 400–450°F).

If grilling: Oil the grates. Grill chicken skin-side down first for 6–8 minutes until nice char marks form, then flip and grill another 6–8 minutes, closing the lid between turns. Use a meat thermometer to check for 165°F (74°C) internal temperature. If charring too quickly, move to indirect heat to finish cooking.

If oven-roasting: Place chicken on a rimmed baking sheet skin-side up and roast for 30–35 minutes until internal temperature registers 165°F (74°C) and skin is browned and slightly crisp. For extra char, broil 2–3 minutes at the end, watching carefully.

Let the chicken rest 5 minutes before serving. Spoon any pan juices over the chicken.

Pineapple Pico

While the chicken marinates or cooks, combine diced pineapple, red bell pepper, red onion, minced jalapeño (if using), chopped cilantro, lime juice, and salt in a bowl. Stir to combine and let sit 10–15 minutes at room temperature to mellow flavors. Taste and adjust lime or salt as needed.

Magic Jerk Sauce

In a small bowl whisk together mayonnaise, Greek yogurt, the reserved 2 tablespoons of jerk marinade (or 2 tablespoons prepared jerk paste), honey, lime juice, and scotch bonnet or hot sauce. Season with salt and taste; adjust sweetness or heat to preference. Chill until ready to serve. If the sauce is too thick, thin with 1–2 teaspoons water or extra lime juice.

Cabbage Slaw

In a large bowl toss shredded cabbage, grated carrot, and sliced green onion. In a small bowl whisk apple cider vinegar, olive oil, sugar (or honey), salt, and black pepper until combined. Pour dressing over cabbage mixture and toss to coat evenly. Let sit 10 minutes to slightly wilt and absorb flavors.

To Serve

Arrange a bed of cabbage slaw on each plate (or serve family-style). Top with a chicken thigh (or slice chicken across the bone) and spoon pineapple pico over or alongside the chicken. Drizzle Magic Jerk Sauce over the chicken and garnish with lime wedges and cilantro sprigs. Serve with rice or flatbreads if desired.

Leftovers: Keep sauce refrigerated in an airtight container for up to 4 days; marinated uncooked chicken should be cooked within 24 hours if left in the fridge, or frozen for longer storage.