©2015
"authentic Jamaican Jerk chicken from RASTA SAM's Jamaican Juke Joint, don't stop with chicken, a great marinade for seafood, pork and beef"
Rinse and dry thighs good. With a sharp pointed knife, poke some wholes in your chicken. Let rest on counter while preparing marinade.
Make the marinade, add all of the marinade ingredients to a food processor or blender and process until smooth.
Place chicken into a seal-able baggie. Pour the marinade over the chicken and rub it down. Completely cover chicken with marinade. Let rest on counter 30 minutes, then move to refrigerator.
If you want flavor all the way through your chicken, marinate the chicken 48 hours, removing from refrigerator a couple times, massaging the marinade into the chicken by squeezing the bag around, then let it rest on counter for 45-60 minutes before returning to refrigerator.
Clean and heat grill to 500-550° and lightly oil grates.
Remove chicken from refrigerator and marinade 30 minutes before grilling.
Just before grilling, season to lightly coat with jerk seasoning. Place on grill skin side down. REDUCE heat to avoid flair ups.
Grill the chicken over direct heat for 10-15 minutes, flipping once.
To finish, move to indirect heat and pull at 165° internal temp. Placing in covered container.
Ingredients
Directions
Rinse and dry thighs good. With a sharp pointed knife, poke some wholes in your chicken. Let rest on counter while preparing marinade.
Make the marinade, add all of the marinade ingredients to a food processor or blender and process until smooth.
Place chicken into a seal-able baggie. Pour the marinade over the chicken and rub it down. Completely cover chicken with marinade. Let rest on counter 30 minutes, then move to refrigerator.
If you want flavor all the way through your chicken, marinate the chicken 48 hours, removing from refrigerator a couple times, massaging the marinade into the chicken by squeezing the bag around, then let it rest on counter for 45-60 minutes before returning to refrigerator.
Clean and heat grill to 500-550° and lightly oil grates.
Remove chicken from refrigerator and marinade 30 minutes before grilling.
Just before grilling, season to lightly coat with jerk seasoning. Place on grill skin side down. REDUCE heat to avoid flair ups.
Grill the chicken over direct heat for 10-15 minutes, flipping once.
To finish, move to indirect heat and pull at 165° internal temp. Placing in covered container.