Ingredients
- 1.5 lb boneless, skinless chicken thighs
- 1/4 cup USimplySeason Jamaican Jerk seasoning blend
- 1/4 cup olive oil
- 1/4 cup orange juice
- 1/4 cup lime juice
- 3 tbsp soy sauce
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeded and minced
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Make Marinade: In a mixing bowl, whisk together all marinade ingredients until well combined.
- Marinate Chicken: Add chicken thighs to the bowl and toss to coat evenly with the marinade. Cover and refrigerate for at least 2 hours, or ideally overnight.
- Grill Time: Preheat grill to medium-high heat. Remove chicken from marinade, shaking off excess.
- Grill to Perfection: Grill chicken for 5-7 minutes per side, or until cooked through (internal temperature reaches 165°F).
- Serve: Serve immediately, optionally garnished with fresh cilantro and lime wedges.
Notes
Spice Level: Adjust the jalapeno amount to your heat preference. For extra heat, leave some seeds in.
Chicken Options: Bone-in chicken pieces also work well. Just increase grilling time as needed.
Variations:
- Oven Baked: If you don't have a grill, bake marinated chicken in a preheated 400°F (200°C) oven for 20-25 minutes or until cooked through.
- Authentic Scotch Bonnet: For a traditional, fiery flavor, substitute the jalapeno with a Scotch bonnet pepper. Handle with care and adjust the amount based on your heat tolerance.
- Smoky Flavor: If you have a smoker, smoke the chicken at a low temperature (around 225°F) for a couple of hours before finishing it on the grill for a delicious, smoky depth.
- Jerk Wings: Use the same marinade for chicken wings! Bake or grill the wings until crispy and cooked through.
Tips:
- Pounding for Even Cooking: Pound chicken thighs to an even thickness for consistent grilling.
- Dry the Chicken: Before adding the marinade, pat the chicken dry. This helps the marinade adhere better.
- Don't Overcook: Chicken thighs are forgiving, but overcooking can lead to dryness. Use a meat thermometer to ensure an internal temperature of 165°F.
- Rest!: Let the chicken rest under foil for a few minutes after cooking. This allows the juices to be redistributed, resulting in a more tender and flavorful final product.
Serving Ideas:
- Classic Sides: Serve your Jerk Chicken with rice and peas, Caribbean slaw, or grilled plantains.
- Jerk Chicken Sandwich: Pile the chicken on buns with mango salsa or a creamy slaw.
- Salad Topper: Slice the grilled chicken and serve over mixed greens for a flavorful and satisfying salad.
