Grilled Jerk Chicken Thighs
Description
Spicy, sweet, and aromatic grilled jerk chicken thighs are made simple in this recipe. Complement the chicken by serving it with black beans and rice.
Ingredients
•
3 green onions, roughly chopped
•
3 tablespoons lime juice
•
2 habanero peppers, stemmed
•
1 tablespoon soy sauce
•
1 tablespoon dark brown sugar
•
1 clove garlic
•
1 teaspoon allspice
•
1/2 teaspoon nutmeg
•
1/2 teaspoon thyme
•
2 pounds boneless, skinless chicken thighs
Directions
1
Combine green onions, lime juice, habaneros, soy sauce, brown sugar, garlic, allspice, nutmeg, and thyme in the bowl of a food processor; pulse until smooth. Pour mixture into a gallon-sized resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
2
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3
Remove chicken from marinade and shake off excess. Discard remaining marinade.
4
Cook on the preheated grill until no longer pink in centers and juices run clear, about 16 minutes, flipping about halfway. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).