In a blender or food processor, combine green onions, scotch bonnet peppers, garlic, ginger, lime juice, olive oil, jerk spice blend, brown sugar, and salt. Blend until smooth.
Rub the marinade all over the chicken thighs, working it under the skin where possible. Marinate at least 1 hour, or up to overnight in the fridge for best flavor.
Preheat the oven to 425°F (220°C). Arrange the chicken skin-side up on a rimmed baking sheet and roast 35-40 minutes, until the skin is charred in spots and the internal temperature reaches 165°F (74°C).
While the chicken roasts, toss the cabbage, pineapple, and carrot with lime juice, olive oil, and salt in a large bowl. Let sit at room temperature to soften slightly.
Serve the jerk chicken hot alongside the pineapple-cabbage slaw.
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