Grilled Jerk Chicken Barbecue
Bone-in chicken thighs are marinated then coated with a blend of lime juice, green onions, brown sugar, and our Jamaican Jerk Seasoning to create this sweet and spicy Caribbean-inspired recipe.
Prep time: 10 min | Cook time: 40 min | Serves: 4
2 ½ lbs skin on, bone in chicken thighs
5 cloves garlic
¼ cup green onions, rough chop
½ cup brown sugar
¼ cup apple cider vinegar
¼ cup fresh lime juice
1/3 cup vegetable oil
3 Tbsp rum
2 Tbsp soy sauce
2 Tbsp water
¼ tsp habanero powder
3 ½ Tbsp Jerk Seasoning
1 Tbsp fresh ginger, minced
Place all of the ingredients except for the chicken into a blender, and pulse until well blended.
Toss the chicken in the marinade, coating all the pieces evenly. Refrigerate in an airtight container for at least 6 hours, or preferably overnight.
Prepare a charcoal or flame grill on medium high heat. Brush some oil over the grates to keep chicken from sticking to the grill.
Place chicken pieces on the grill skin side down, season with a few pinches of salt,and cook for a few minutes then turn onto other side. Brush with leftover marinade every few minutes, and turn once again. Let a crust form while cooking.
Move to a cooler part of the grill, and cook and turn for another 20 to 30 minutes until internal temperature is 145 to 150F.
Serve with rice, black beans, plantain chips, or your favorite Caribbean accompaniment.