Grilled Jamaican Jerk Chicken
Scotch bonnet, allspice, fresh ginger and a touch of brown sugar: jerk marinade is a firework. Boneless, skinless thighs stay juicy on the grill while lightening the traditional recipe. Start the day before if you can.
- Serves
- 6
- Prep
- 15 min, plus 3 to 24 hr marinating
- Cook
- 25 min
- Serving size
- 1 boneless chicken thigh
Ingredients
- 6 green onions, roughly chopped
- 1 small onion, roughly chopped
- 2 tsp fresh ginger, peeled and chopped
- 3 garlic cloves, minced
- 2 habanero peppers or 1 Scotch bonnet, seeded and chopped
- 2 tbsp white vinegar
- 1 tbsp soy sauce
- 1 tbsp canola oil
- 2 tbsp brown sugar
- 1 tsp kosher or sea salt
- 2 tsp fresh thyme
- 1 tsp ground allspice
- ¼ tsp black pepper
- ¼ tsp ground nutmeg
- ⅛ tsp ground cinnamon
- 680 g (1½ lb) boneless, skinless chicken thighs (6 pieces)
Method
- Blend everything except the chicken in a food processor until smooth.
- Put the chicken and marinade in a dish or large zip-top bag, seal and refrigerate for 3 to 24 hours.
- Lift the chicken out and discard the leftover marinade.
- Heat a grill to medium-high and oil the grates. Cook the chicken for 10 to 12 minutes per side, until it reaches 74°C (165°F) inside.
Cook’s tip
Wear gloves when seeding the chilies and keep your hands away from your eyes. With no outdoor grill, a cast-iron grill pan gives good char marks.
Variation
If you can't find habanero or Scotch bonnet, use your favorite hot chili. The marinade also works with pork tenderloin, cooked to 71°C (160°F).
Nutrition per serving
Values reproduced from the supplied recipe document.
- Energy
- 140 kcal
- Protein
- 23 g
- Carbohydrate
- 1 g
- of which sugars
- 1 g
- Fat
- 4.5 g
- of which saturates
- 1 g
- Fiber
- 0 g
- Sodium
- 210 mg
Almost carb-free. Added sugars: 1 g. Approved as kidney-friendly by DaVita dietitians.