Grilled Jerk Chicken Thighs 1770080270775 Tbfv

Ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 3 stalks scallions, chopped
• 2 whole Scotch bonnet peppers, minced
• 1 tablespoon fresh ginger, grated
• 4 cloves garlic cloves, minced
• 1 tablespoon ground allspice
• 2 tablespoons dark brown sugar
• 1 tablespoon fresh thyme leaves
• 0.25 cup soy sauce
• 2 tablespoons lime juice
• 2 tablespoons vegetable oil
• 0.5 teaspoon each ground cinnamon and nutmeg

Instructions

1. 1

   In a food processor, combine scallions, Scotch bonnet peppers, ginger, garlic, allspice, brown sugar, thyme, soy sauce, lime juice, oil, cinnamon, and nutmeg.

2. 2

   Pulse the mixture until it forms a thick, slightly chunky paste.

3. 3

   Place the chicken thighs in a large bowl or resealable bag and coat thoroughly with the jerk marinade.

4. 4

   Refrigerate and marinate for at least 4 hours, though overnight is preferred for maximum flavor penetration.

5. 5

   Preheat your grill to medium-high heat (about 375-400°F) and lightly oil the grates.

6. 6

   Place chicken on the grill skin-side down and sear for 5-7 minutes until charred and crispy.

7. 7

   Flip the chicken and continue grilling for 15-20 minutes until the internal temperature reaches 165°F.

8. 8

   Remove from heat and let the chicken rest for 5 minutes before serving to lock in the juices.