Jerk Chicken

Ingredients

  • 6 green onions, chopped
  • 1 onion, chopped
  • 1 jalapeno pepper, seeded and minced
  • 3/4 cup soy sauce
  • 1/2 cup distilled white vinegar
  • 1/4 cup vegetable oil
  • 2 tablespoons brown sugar
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1 1/2 pounds skinless, boneless chicken thighs

Instructions

  1. In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds.
  2. Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight.
  3. Preheat grill for high heat (can also use cast iron).
  4. Lightly oil grill grate. Cook chicken on the prepared grill 6 to 8 minutes, until juices run clear.
  5. If cooking in cast iron, flip chicken when edges turn white, add a couple tbsps of water and cover, cooking until inside reads 165 degrees (approx. 10mins)

Serves: Original recipe yields 4 servings

Notes

  • Can be marinaded longer for more flavor
  • Use chicken thighs, they are better (recipe has been updated to reflect this)