Jerk Chicken Thighs
The ultimate comfort food, Jerk Chicken Thighs bring the vibrant flavors of the Caribbean to your table. Juicy chicken marinated in a spicy blend of herbs and spices is grilled to perfection, creating a dish that's irresistible. Perfect for a summer barbecue or a cozy dinner, this recipe is a must-try tonight!
Equipment
- Food Processor
- Grater
- Peeler
Ingredients
- 4 to 4.5 pounds boneless skinless chicken thighs
- 1 bunch scallions trimmed and cut into chunks
- 6 garlic cloves peeled
- 3 to 4 habanero peppers stemmed and seeded
- 1 piece fresh ginger (2-inch piece)
- 1/4 cup fresh lime juice + zest of 3 limes
- 1/4 cup olive oil
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon salt
- 1 tablespoon dried thyme
- 1 tablespoon allspice
- 1 teaspoon ground black pepper
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
Instructions
- Place the chicken thighs in a large gallon zip bag. Place all remaining ingredients in the food processor. Puree on high until well-combined and pasty.
- Pour the jerk marinade over the chicken in the zip bag. Close the bag tightly and gently massage the bag to ensure all the chicken thighs are coated in marinade. Refrigerate for 3 to 48 hours. (The longer the marinade time, the more complex and spicy the chicken will taste.)
- Preheat the grill to medium heat, approximately 350 to 400 degrees F. Once hot, carefully brush the grates with oil.
- Take the chicken out of the bag with tongs and grill for 5 to 7 minutes per side. Serve warm!
Notes
- Tip 1: Jerk Chicken is supposed to be extremely spicy and flavorful. If you are worried about the heat level, use 2 to 3 habaneros, then shake the marinade off the pieces of chicken as you set them on the grill.
- Tip 2: Marinading for less time will also lessen the spice level.