Jerk Chicken Thighs Recipe
Authentic Jamaican Jerk Chicken Thighs
Ingredients:
2 Pounds Bone-in Skin-on Chicken Thighs (about 8 prices)
¾ cup TricNic ® Jerk Marinade
Directions:
Step 1
Trim fat from the chicken thighs as necessary. Wash chicken with lime about 3 times, then pat dry with paper towels.
Step 2
Add the chicken thighs to a large zip-top bag and pour in the marinade. Seal the bag and massage the marinade into the meat for 15 seconds to make sure the meat is coated.
Step 3
Refrigerate the chicken in the marinade for at least 2 hours. For best flavour, allow the meat to marinate for overnight before grilling. Bring the chicken to room temperature before proceeding.
Step 4
Prepare a grill for indirect cooking. Place the marinated chicken skin-side down, over direct heat, and cook until dark brown grill marks appear 2-3 minutes. Turn the chicken over and cook for another 2 minutes. Move the chicken to the indirect heat part of the grill and cook, skin side up, until the skin is crisp and cooked through, 35 to 40 minutes. (Temperature 165 °F) Transfer the chicken to a platter and enjoy.
