Grilled Jerk Chicken Thighs
Ingredients
- 3 green onions, roughly chopped
- 3 tablespoons lime juice
- 2 habanero chile peppers, stemmed
- 1 tablespoon soy sauce
- 1 tablespoon dark brown sugar
- 1 clove garlic
- 1 teaspoon allspice
- ½ teaspoon nutmeg
- ½ teaspoon thyme
- 2 pounds boneless, skinless chicken thighs
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Instructions
- 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.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from marinade and shake off excess. Discard remaining marinade.
- 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).
Source
Original recipe: View Original