2 Pounds Bone-in Skin-on Chicken Thighs (about 8 prices)
¾ cup TricNic ® Jerk Marinade
Trim fat from the chicken thighs as necessary. Wash chicken with lime about 3 times, then pat dry with paper towels.
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.
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.
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.
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