Jerk Chicken Thighs

Poultry

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Mark Description

This Jerk recipe couldn't be more simple and is even more delicious. Everything, excluding the chicken, is thrown in the food processor to blend. The longer the marinade stays on the chicken the better. I would personally let marinate overnight. Two hours should be the minimum time you marinate these tasty thighs!

4 green onions
2 shallots
3-4 Scotch bonnet chili peppers. More or less depending on your ability to handle heat.
2-3 inch piece of fresh ginger, peeled
4-6 garlic clove, peeled
1/3 cup fresh thyme leaves, or 1 1/2 tbs dried…go for the fresh
2 tbs ground allspice
2 tbs brown sugar or cane sugar
1 tbs salt, I used kosher
1/2-1 tbs black pepper
2 tbs low sodium soy sauce
1/2 cup vegetable oil.. do not substitute olive oil
1 tbs cider vinegar. White or malt vinegar is good too.
Juice of 2 limes or 8 key limes.

Large package of chicken thighs with at least 8 pieces. If thighs aren't your thing go with 4-6 chicken breast.

Place everything, except the chicken in a food processor or blender. Pulse until everything is broken down, then process on low for 30 seconds. The consistency of the marinade is not entirely smooth. Feel free to process longer for a smoother marinade.

Place chicken in a gallon ziplock and pour marinade over. Massage the marinade on the chicken until well coated. Place in fridge overnight. Flip the bag regularly, or every time you think about how awesome this chicken is going to taste. Before grilling, rub marinade under the skin for extra flavor.

Prepare grill for indirect heat. Place chicken skin side down on indirect side and grill for 30 minutes. Carefully flip the chicken and continue to grill for another 20 minutes. Move chicken closer to the coals for an additional 5-10 minutes until the skin is crispy. Prepare your taste buds to be amazed.

I served the Jerk Chicken with Coconut rice, Lima beans, and grilled pineapple.

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