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Charcoal Grilled Jerky Thighs with Grilled Pineapples

Name: Charcoal Grilled Jerky Thighs with Grilled Pineapples
Prep time: 125 min
Cook time: 19 min
Total time: 144 min
Ingredients: 1 jalapeño pepper (substitute 1 or more Scotch bonnet peppers, for spicier taste); 1 tablespoon fresh ginger; 1 onion; 1 tablespoon pepper; 1 tablespoon salt; 1 teaspoon Tabasco sauce; 2 teaspoons allspice; 4 cloves garlic; 6 scallions; Juice from 1 lime; ¼ cup brown sugar; ¼ cup cilantro; ¼ cup water; ½ teaspoon ground cinnamon; ½ teaspoon nutmeg; 2 pounds boneless chicken thighs (about 12 thighs); 1 whole pineapple

Let's get grilling

1 Toss all of the marinade ingredients into a food processor and pulse several times. With a sharp knife, poke a number of holes in each of the chicken thighs and place the marinade and chicken into a large plastic bag, pushing all the air out and securely sealing the bag. Place in the refrigerator for at least 2 hours or as long as overnight to marinate.

2 Remove chicken from marinade, reshape into original thigh shape and secure with toothpick. Prepare a grill for cooking and place each thigh directly over the hot charcoals at 425°F. Grill over high heat for about 8 minutes and then turn each thigh over and grill for another 6–8 minutes on the other side or until done.

3 For the pineapple, cut off the top and then core and peel the pineapple. Then slice into rings, about ½-inch thick. Place on grill over high heat and grill at the same time you cook the chicken. Grill for about 3 minutes on each side and serve warm with the jerk thighs.

Ingredients

Marinade

jalapeño pepper (substitute 1 or more Scotch bonnet peppers, for spicier taste)
1
fresh ginger
1 tablespoon
onion
1
pepper
1 tablespoon
salt
1 tablespoon
Tabasco sauce
1 teaspoon
allspice
2 teaspoons
garlic
4 cloves
scallions
6
Juice from 1 lime
brown sugar
¼ cup
cilantro
¼ cup
water
¼ cup
ground cinnamon
½ teaspoon
nutmeg
½ teaspoon

boneless chicken thighs (about 12 thighs)
2 pounds
whole pineapple
1

Meals & Dishes: Main CourseMain Ingredient: ChickenTagline: Flavors of the Caribbean, right in your own backyard.Expert's note: Jamaican jerk gets its name from the way the meat is poked while it is grilled to insure the spicy seasoning is well distributed tCooking Method: GrilledMeals & Dishes: DinnerMain Ingredient: FruitCredit: Joe Theisman

For safe meat preparation, reference the USDA website.