Grilled Jerk Chicken Thighs

Grilled Jerk Chicken Thighs Spicy, sweet, and aromatic jerk chicken made simple in this recipe. Serve with black beans and rice if desired.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 16 mins

    TOTAL : 2 hrs

    SERVING : 4

    YIELD : 4 servings

  • Place chicken in a gallon-sized resealable plastic bag. Combine green onions, habanero peppers, garlic, lime juice, soy sauce, brown sugar, allspice, nutmeg, and thyme in a food processor; pulse until smooth. Pour mixture over chicken in the bag, seal, and refrigerate for 2 hours.

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  • Remove chicken from the bag and discard marinade. Grill chicken until it is no longer pink in the center and the juices run clear, about 16 minutes, turning chicken about halfway. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Per Serving: 385 calories; protein 36.1g; carbohydrates 7.6g; fat 22.7g; cholesterol 127.7mg; sodium 337.8mg. We do not care for cinnamon but feel free to add some if you wish.