Table Talk » Jamaican Jerk Chicken Thighs

It's a great night for grilling. Summer slammed into NH and it hit 90 today. This Jamaican Jerk Chicken recipe is a favorite. I've been making this recipe for about 15 years, but I don't remember where it came from. I've tweaked it a bit over the years. The marinade is great with chicken or pork. Don't be intimidated by the long ingredient list. It's mostly spices and it goes together very quickly. Make it mild or hot by adjusting the amount of cayenne and minced chile pepper.

The herbs in my AeroGarden were starting to take over the world, so I gave them all a good haircut and tossed the chopped herbs with basmati rice. I used a big bunch of herbs that included basil, cilantro, parsley, thyme, mint, oregano, and chives.

Our salad included a few radishes that I pulled from the garden. They are still pretty small, but I just couldn't wait any longer to try a few.

jerk%20chicken.jpg

Jamaican Jerk Chicken
Serves 6

1 tablespoon ground allspice
3/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
3/4 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon dried thyme
1 tablespoon dark brown sugar
3/8 cup orange juice
3/8 cup rice vinegar
1/8 red wine vinegar
1/8 cup soy sauce
4 scallions, thinly sliced
3 large cloves garlic, finely minced
1 tablespoon fresh ginger, finely minced
1 chile pepper, finely minced (optional or add more to taste)
12 boneless, skinless chicken thighs

Combine allspice, black pepper, cayenne pepper, cinnamon, nutmeg, thyme, and brown sugar. Mix thoroughly. Whisk in orange juice, vinegars, and soy sauce. Add the scallions, garlic, ginger, and chile pepper. Stir to combine.

Marinate chicken thighs in jerk marinade for at least 1 hour. Drain chicken and discard marinade. Grill over medium heat, 5-7 minutes on each side or until until temperature is 165F.

Posted May 25, 2007 7:27 PM in Recipes

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