Charcoal Grilled Jerky Thighs with Grilled Pineapples
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.
Cooking for 4 people
Ingredients
Marinade
-
jalapeño pepper (substitute 1 or more Scotch bonnet peppers, for spicier taste)
1
-
fresh ginger
1 tbsp.
-
onion
1
-
pepper
1 tbsp.
-
salt
1 tbsp.
-
Tabasco sauce
1 tsp.
-
allspice
2 tsp.
-
garlic
4 cloves
-
scallions
6
-
juice from 1 lime
-
brown sugar
0.25 cup
-
cilantro
0.25 cup
-
water
0.25 cup
-
ground cinnamon
0.5 tsp.
-
nutmeg
0.5 tsp.
-
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.
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