Here’s an incredibly simple way to make authentic-tasting jerk chicken. If you really want to spice things up, boost the amount of red chili flakes. I’ve used boneless thighs because they really soak up the flavours of the marinade and stay beautifully moist when grilled.
Time: 30 minutes plus overnight marinating
Serves: 4
Ingredients:
1 teaspoon ground allspice 1 teaspoon dried thyme leaves 1 teaspoon ground cinnamon 1 teaspoon stevia ½ teaspoon red chili flakes ½ teaspoon kosher salt ¼ teaspoon ground nutmeg ¼ teaspoon fresh ground black pepper 3 cloves garlic – finely chopped or crushed 1 tablespoon white vinegar 1 tablespoon fresh lime juice 1 tablespoon extra virgin olive oil 8 boneless-skinless chicken thighsPreparation:
In a small bowl, combine all ingredients with the exception of the chicken thighs.
Place the thighs in a heavy zipper seal bag then pour in the marinade. Mix the thighs around to coat evenly with the marinade. Remove as much air as possible from the bag, seal and refrigerate overnight.
Preheat your barbecue grill on medium. Grill the chicken thighs for five minutes on each side or until the internal temperature reaches 180F.
Remove from heat and let rest a few minutes before serving.