Spicy Grilled Jerk Chicken Thighs
Experience the authentic flavors of Jamaican jerk with these spicy grilled chicken thighs, perfect for a summer barbecue or a flavorful family meal.
Equipment
- 1 Grill
- 1 food processor
- 1 large zip-top bag
Ingredients
Jerk Marinade
- 2 tbsp allspice berries
- 4 Scotch bonnet peppers
- 6 cloves garlic
- 2 inches fresh ginger peeled
- 6 scallions chopped
- 1/4 cup soy sauce
- 1 tbsp vegetable oil
- 1 tbsp fresh thyme leaves
Chicken
- 8 bone-in skin-on chicken thighs
Instructions
Preparation
- Combine allspice, Scotch bonnet peppers, garlic, ginger, thyme, scallions, soy sauce, and oil in a food processor. Blend until smooth.
- Place chicken thighs in a zip-top bag. Pour marinade over chicken, ensuring all pieces are coated. Seal bag and refrigerate for at least 2 hours or overnight.
Serving
- Preheat grill to medium-high heat. Remove chicken from marinade, letting excess drip off. Place on grill, skin side down, and cook for 6-8 minutes per side.
- Remove chicken from grill and let rest for a few minutes before serving. Enjoy with your favorite sides.
Storage
- Let chicken cool completely. Store in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: For extra flavor, let the chicken marinate overnight. If you prefer less spice, reduce the number of Scotch bonnet peppers.
Ingredient Substitutions: If Scotch bonnet peppers are unavailable, use habanero peppers as a substitute.
How to Serve: Serve with rice and peas or a fresh salad for a complete meal.
Storage & Freshness: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare the marinade in advance and store it in the fridge for up to 3 days, or freeze for longer storage.
Ingredient Substitutions: If Scotch bonnet peppers are unavailable, use habanero peppers as a substitute.
How to Serve: Serve with rice and peas or a fresh salad for a complete meal.
Storage & Freshness: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare the marinade in advance and store it in the fridge for up to 3 days, or freeze for longer storage.