Caribbean Jerk Chicken Thighs
Similar to the barbecue shacks of the South, the same can be found in the Caribbean region, especially Jamaica. Caribbean jerk seasoning is the secret behind the great flavor. Of course they have their own special method of cooking, as well. Consisting of allspice, cinnamon, thyme, onions, turmeric and the Scotch bonnet chili, Caribbean jerk seasoning has a unique flavor that is truly its own.
Although they might cook them a bit different in the Caribbean, these Caribbean jerk chicken thighs are easy to make on your own backyard grill.
- 4 chicken thighs, trimmed
- 1/2 cup green onions, chopped
- 1-2 serrano, habanero or Scotch bonnet chilli pepper, seeded and diced. Adjust according to your heat preference.
- 4 tablespoons olive oil
- 3 tablespoons water
- 2 tablespoons ground allspice
- 2 tablespoons garlic powder
- 1 tablespoon ginger powder
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon turmeric
- 1/2 teaspoon granulated sugar
- In a small mixing bowl, combine all ingredients except the chicken and whisk until well blended.
- Using a resealable freezer bag, add chicken and marinade mix. Seal and refrigerate 4-6 hours or overnight.
- Remove chicken from marinade and set aside
- In a small sauce pan, bring marinade to a boil and reduce heat. Simmer while stirring for 5 minutes.
- Over a medium, direct fire, grill chicken thighs 25 to 30 minutes. Turn about 4 times and continue to baste with the marinade.
- Chicken is done when the juices run clear or a meat thermometer reads 170-degrees F.
Traditionally, Jerk is served as bite sized pieces and eaten with the fingers. It’s also served without sauce, but in the true spirit of barbeque; there are no real rules. I was evaluating a new sauce at the time and it seemed a natural for this dish. With a name like Key West in a Bottle…Citrus Grilling Sauce, you know I had to lather some on one of the thighs. See what I thought. Read my review…here.