Rinse and dry thighs good. With a sharp pointed knife, poke some wholes in your chicken. Let rest on counter while preparing marinade.
2
Make the marinade, add all of the marinade ingredients to a food processor or blender and process until smooth.
NEXT
3
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.
4
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.
TO GRILL THE CHICKEN.
5
Clean and heat grill to 500-550° and lightly oil grates.
6
Remove chicken from refrigerator and marinade 30 minutes before grilling.
7
Just before grilling, season to lightly coat with jerk seasoning. Place on grill skin side down. REDUCE heat to avoid flair ups.
8
Grill the chicken over direct heat for 10-15 minutes, flipping once.
9
To finish, move to indirect heat and pull at 165° internal temp. Placing in covered container.
To serve, plate and top with fresh scallions. Serve with Bahamian Peas n Rice, Mango Salad and Coco Bread.
Rinse and dry thighs good. With a sharp pointed knife, poke some wholes in your chicken. Let rest on counter while preparing marinade.
2
Make the marinade, add all of the marinade ingredients to a food processor or blender and process until smooth.
NEXT
3
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.
4
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.
TO GRILL THE CHICKEN.
5
Clean and heat grill to 500-550° and lightly oil grates.
6
Remove chicken from refrigerator and marinade 30 minutes before grilling.
7
Just before grilling, season to lightly coat with jerk seasoning. Place on grill skin side down. REDUCE heat to avoid flair ups.
8
Grill the chicken over direct heat for 10-15 minutes, flipping once.
9
To finish, move to indirect heat and pull at 165° internal temp. Placing in covered container.
To serve, plate and top with fresh scallions. Serve with Bahamian Peas n Rice, Mango Salad and Coco Bread.
AuthorDartagnan
