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¶
- 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.
- Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight.
- Preheat grill for high heat (can also use cast iron).
- Lightly oil grill grate. Cook chicken on the prepared grill 6 to 8 minutes, until juices run clear.
- 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)