Jerk chicken thighs bathed in spicy marinade and grilled to a crispy caramelized crust.
Course Main Course
Cuisine Jamaican
Prep Time 30 minutesminutes
Cook Time 45 minutesminutes
Marinate 12 hourshours
Total Time 13 hourshours15 minutesminutes
Servings 4
Calories 898kcal
Author Dean "Schuey" Schumann
Ingredients
Chicken
2.2lbchicken thighsskinless
Jerk Marinade
6scallionschopped
2shallotspeeled and chopped
3tbspfreshly parsleychopped
2”pieceginger peeled and chopped
6clovesgarlicchopped
3red cayenne chilies
2tbspallspice
1tspnutmeg
3tbspdark brown sugar
1tbspcinnamon powder
1tbspkosher salt
½tbspblack pepperfreshly ground
2tbspsoy sauce
limejuice only
¼ cupapple cider vinegar
½cuporange juice
½cupolive oil
Instructions
Start the day before the cook and prepare the jerk marinade by placing all of the ingredients into a blender and pulsing until you have a smooth mixture.
Pierce holes in the thigh fillets with a jaccard or you could use some wooden skewers.
Place the chicken thigh fillets in a bowl and cover with the marinade, making sure every pieces is filly covered. Then cover the bowl and place into the fridge for at least 12-24 hours.
Set up your grill for two zone cooking.
Place chicken thighs on the cooler indirect cooking zone. Save the marinade for later. Put the lid back on, making sure the lid vent is positioned directly over the meat, this will draw the heat over the thighs. Track the internal temp until it reaches 150°F.
Start grilling chicken directly over the charcoal, basting with the left over marinade and turning frequenty so as to not burn the meat.
Once chicken hits 165°F, =take off the heat and rest under foil for five minutes.
Serve jerk chicken with a fresh side dish to ease the palate after getting bombarded with a lot of heat. Usually a nice salad or some coconut rice and fresh fruity salsa.