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Ingredients
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2 tbsp. soy sauce
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2 tbsp. lime juice
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1 tbsp. kosher salt
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4 cloves garlic (roughly chopped)
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0.25 tsp. ground cinnamon
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3 tsp. sugar
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2 tsp. ground black pepper
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1 tsp. ground nutmeg
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1 tsp. ground allspice
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1 tsp. ground cumin
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1 tsp. ground thyme
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1 tsp. ground coriander
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2 Scotch bonnet peppers (stems removed and roughly chopped)
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0.25 cup canola oil
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2 lb. chicken thighs
1 Food Prep
Combine your jerk chicken seasoning ingredients in a blender or food processor and pulse to create a wet paste.
- Place your chicken thighs and paste in a large mixing bowl and work the jerk chicken seasoning with your hands until your chicken thighs are completely coated. Move your chicken to a large resealable bag and seal while removing as much air as possible, then refrigerate it for at least 4 hours.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Two-Zone Method
- Temp: 400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Remove your chicken thighs from the bag and place them on the hotter side of the grill, directly over the coals.
- Cook your chicken thighs, turning them every 2–3 minutes until the skin is crisp and the chicken is nicely browned. If your chicken begins to burn, simply move it to the cooler side of the grate and cover the grill to allow it to continue cooking.
- Once your chicken reaches an internal temperature of 165°F remove your chicken from the grill and serve immediately.
For safe meat preparation, reference the USDA website.
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