Jerk Chicken is a dish that Jamaica is famous for, although it is made across the Caribbean. As we wind up our Chicken Thigh series, we are grilling some Boneless Jamaican Jerk Chicken thighs.
Jamaican jerk is a blend of spices including scallions, garlic, ginger, and thyme, along with allspice (called pimento in the islands), black pepper, and clove, but gets an even bigger kick from the very hot Scotch bonnet peppers. Similar to habanero chiles, you can use those or jalapenos with some added crushed red peppers in a pinch.
You can certainly grill these Jerk Chicken thighs as they do in Jamaica, but this easy recipe works just as well in the oven.
Ingredients for Jamaican Jerk Chicken Thighs
- 2 – 4 Boneless Chicken thighs, cut in half
- 1 large bunches scallion, chopped
- 2 garlic cloves, chopped
- 1-2 Scotch bonnet or habanero peppers minced (or Jalapenos)
- 2 tablespoons finely chopped fresh ginger
- 1 tablespoon Olive oil
- 2 tablespoons White wine or cider vinegar
- Juice of one lime
- 1 teaspoon thyme
- One tablespoon soy sauce
- 1 tablespoon brown sugar
- Salt & Pepper to taste
- 1 tablespoon allspice
- One teaspoon ground cinnamon
- 1 teaspoon nutmeg
- One teaspoon ground clove
DIRECTIONS for Jerk Chicken
- Cut boneless chicken thighs in half and place in container for marinating
- Add all ingredients into the container with the chicken.
- Toss the jerk seasoning with the chicken thighs
- Marinate in refrigerator for 2 hours, covered or sealed in a bag
- Preheat the grill
- Grill until cooked through, about 10 minutes, turning once. Temperature should be at least 160 when you take the off the grill.
- Serve the Jerk Chicken with a little chopped cilantro and rice
- (Jerk Chicken is traditionally served with rice and peas, but you can also serve with fried plantains.)
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Be sure to read our post about using a chimney for charcoal grills, instead of lighter fluid.
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