Jerk Chicken with Space X Tomatillo Chimichurri (Oven or Grill)

Grilled jerk chicken topped with Space X Tomatillo chimichurri and sliced avocado

Warm jerk spice meets a bright green transmission from another quadrant. This high protein jerk chicken recipe skips the all-day grill setup and gets a full download of allspice, thyme, ginger, and citrus onto boneless chicken thighs with one marinade, one hot oven or one grill, and about thirty five active minutes. Then it lands with a fresh Space X * Tomatillo chimichurri that cuts the richness like a tangy green tractor beam. Weeknight-legal, flavor from way out of orbit.

Here is the move: Space X * Tomatillo is loaded with cilantro, tomatillo, and lime tang, which is exactly the flavor profile a chimichurri wants. So instead of hunting down rare peppers and blending a green sauce from scratch, the sauce does double duty. A couple spoonfuls go into the warm-spiced jerk marinade, and the rest gets whisked with fresh cilantro and olive oil into a no-cook chimichurri you spoon over the top. One bottle, two jobs, zero extra dishes.

Expect big contrast (deep warm spice against bright acidic green), an honest protein count, and a weeknight timeline your whole crew of earthlings can actually sit down to.

Why you'll love it

  • One marinade, one sheet pan or one grill, dinner in about 35 active minutes
  • Real jerk flavor (allspice, thyme, ginger, citrus) without a shopping list of rare peppers
  • High protein: roughly 34g per serving, earthling engine fully fueled
  • Low sugar with zero refined sugar added, the brightness comes from lime and tomatillo, not sweetener
  • Space X * Tomatillo works double duty as marinade base and fresh finishing chimichurri
  • Cook it indoors on convection or take it outside to the grill, where it genuinely tastes best

Sliced jerk chicken with tomatillo chimichurri and avocado spooned over the top

Ingredients

Jerk marinade

  • 4 boneless, skinless chicken thighs (about 6 oz / 170g each), trimmed
  • 3 scallions, roughly chopped
  • 3 garlic cloves
  • 1-inch knob fresh ginger, peeled and sliced
  • 1 tbsp Spicy Dadda Space X * Tomatillo
  • 2 tbsp fresh lime juice
  • 1 tbsp avocado oil
  • 1 tsp ground allspice
  • 1 tsp dried thyme (or 1 tbsp fresh)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Tomatillo chimichurri

  • 1/2 tbsp Spicy Dadda Space X * Tomatillo
  • 1/2 cup fresh cilantro, finely chopped
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lime juice
  • 1 small garlic clove, minced
  • Pinch of kosher salt

For serving

  • 1 avocado, sliced
  • Lime wedges and extra cilantro

Instructions

1. Add the scallions, garlic, ginger, 2 tbsp Space X * Tomatillo, lime juice, avocado oil, allspice, thyme, cinnamon, nutmeg, salt, and pepper to a blender. Blend until you get a smooth, spoonable paste. This is your ground control.

Spicy Dadda Space X Tomatillo hot sauce beside a blender cup of jerk marinade spices

2. Score the chicken thighs lightly with a knife (this helps the marinade actually reach the interior, not just the surface). Coat thoroughly in the paste, cover, and marinate in the fridge at least 1 hour, up to overnight for maximum signal strength.

Boneless chicken thighs coated in blended jerk marinade in a steel bowl

3. Pick your heat source. Convection is the weeknight default and it is very good. The grill is the flavor ceiling. Both land at the same internal temperature, one just tastes like summer.

Option A, convection oven: Preheat to 425°F with the fan on. Set the thighs smooth side up on a wire rack over a foil-lined sheet pan, leaving space between them so the air can actually move. Roast 12 minutes, flip, then roast another 6 to 10 minutes, until the internal temperature reads 165°F. That moving air is what browns the edges instead of steaming them.

Option B, the grill, for the best possible flavor: Heat the grill to medium-high, around 425 to 450°F, and oil the grates well. Grill the thighs 5 to 6 minutes per side, sliding them to a cooler zone if the marinade starts to catch, until they hit 165°F. Live fire caramelizes the tomatillo and lime in a way no oven can fake, and the little charred edges are the entire point.

Jerk chicken thighs searing over open flame on the grill

4. While the chicken cooks, stir the chimichurri together: Space X * Tomatillo, chopped cilantro, olive oil, lime juice, minced garlic, and a pinch of salt. No cooking, keep it fresh and bright.

5. Rest the chicken 5 minutes, then slice. Spoon the tomatillo chimichurri generously over the top so it pools into every cut.

6. Serve with sliced avocado, extra chimichurri, and a lime wedge on the side.

Jerk chicken with tomatillo chimichurri plated with coconut curry black beans

Chef's notes

  • Leaner swap: boneless skinless chicken breast works, just pull it at 165°F sooner since it cooks faster than thighs.
  • Meal prep: double the batch and store the chimichurri separately so it stays fresh and green, everything keeps well 4 days refrigerated.
  • Kid-friendly tweak: cut the marinade's Space X * Tomatillo in half and serve the chimichurri on the side so the adults can self-abduct their own portion with more heat.
  • No convection setting? A conventional oven at 425°F gets you there too, just add about 5 minutes and run it under the broiler for the last 2 minutes to build some color.
  • Charcoal beats gas here. If you have the option and twenty extra minutes, the smoke does half the work for you.

Approximate nutrition per serving

Estimates based on standard nutrition data for one serving (one thigh plus chimichurri and avocado):

  • Protein: approximately 34g, enough to fuel a small UFO through reentry
  • Sugar: approximately 4g, no refined sugar added
  • Calories: approximately 465

Digging into a plate of jerk chicken with tomatillo chimichurri and avocado

Ready to run this transmission in your own kitchen? Grab a bottle of Space X * Tomatillo and get the marinade started tonight.

 

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