Cooking for 4 people
Ingredients
- 2 tbsp.
soy sauce
- 2 tbsp.
lime juice
- 1 tbsp.
kosher salt
- 4 cloves
garlic (roughly chopped)
- 0 tsp.
ground cinnamon
- 3 tsp.
sugar
- 2 tsp.
ground black pepper
- 1 tsp.
ground nutmeg
- 1 tsp.
ground allspice
- 1 tsp.
ground cumin
- 1 tsp.
ground thyme
- 1 tsp.
ground coriander
- 2
Scotch bonnet peppers (stems removed and roughly chopped)
- 0 cup
canola oil
- 2 lb.
chicken thighs
1Food 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.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Two-Zone Method
Temp: 400°F (Medium Heat)
3The 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.
