Grilled Jerk Chicken Thighs
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Ingredients2 h 26 m servings 385
Original recipe yields 4 servings
- Place chicken in a gallon-sized resealable plastic bag. Combine green onions, habanero peppers, garlic, lime juice, soy sauce, brown sugar, allspice, nutmeg, and thyme in a food processor; pulse until smooth. Pour mixture over chicken in the bag, seal, and refrigerate for 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from the bag and discard marinade. Grill chicken until it is no longer pink in the center and the juices run clear, about 16 minutes, turning chicken about halfway. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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- Cook's Note:
- We do not care for cinnamon but feel free to add some if you wish.
Per Serving: 385 calories; 22.7 7.6 36.1 128 338 Full nutrition