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grilled jerk chicken on the grill
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Grilled Jerk Chicken

Jerk chicken thighs bathed in spicy marinade and grilled to a crispy caramelized crust.
Course Main Course
Cuisine Jamaican
Prep Time 30 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 35 minutes
Author Dean "Schuey" Schumann

Ingredients

Chicken

  • 2.2 lb chicken thighs (skinless)

Jerk Marinade

  • 6 scallions (spring onions)
  • 2 shallots peeled and chopped
  • 3 tbsp freshly chopped parsley
  • 2” piece ginger peeled and chopped
  • 6 cloves of garlic
  • 3 red Cayenne Chillies Scotch bonnet also work well
  • 2 tbsp allspice
  • 1 tsp nutmeg
  • 3 tbsp dark brown sugar
  • 1 tbsp cinnamon powder
  • 1 tbsp kosher of salt
  • ½ tbsp cracked black pepper
  • 2 tbsp soy sauce
  • juice of one lime
  • ¼ cup apple cider vinegar
  • ½ cup orange juice
  • ½ cup olive 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 fiive 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.

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