Fiery Caribbean Delight
Experience the vibrant and bold flavors of the Caribbean with this mouthwatering recipe for spicy jerk chicken. Succulent, marinated chicken thighs bursting with aromatic spices, melded with fiery Scotch bonnet peppers and a touch of sweetness. Grilled to perfection for a smoky char that will transport you to a tropical paradise. Get ready to ignite your taste buds with this explosive jerk chicken!
ingredients
- 4 bone-in, skin-on chicken thighs
- 3 scallions, roughly chopped
- 2 Scotch bonnet peppers, seeds removed
- 4 garlic cloves
- 1 small onion, roughly chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 teaspoon salt
steps
- 1.
In a food processor, blend scallions, Scotch bonnet peppers, garlic, onion, thyme, allspice, cinnamon, nutmeg, ginger, soy sauce, vegetable oil, brown sugar, lime juice, and salt until a smooth marinade forms.
- 2.
Place chicken thighs in a shallow dish and pour the marinade over them, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
- 3.
Preheat grill to medium-high heat. Remove chicken from marinade, allowing excess to drip off, and reserve the marinade.
- 4.
Grill the chicken, skin side down, for about 5-6 minutes per side or until the internal temperature reaches 165°F (75°C). Baste with the reserved marinade during the last few minutes of cooking.
- 5.
Remove the chicken from the grill and let it rest for a few minutes before serving. Serve with your favorite Caribbean sides and enjoy the unforgettable flavors of spicy jerk chicken.
