Jamaican Jerk Chicken

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 1/4 cup jerk seasoning
• 2 cloves garlic, minced
• 1 scotch bonnet pepper, seeded and chopped
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp lime juice
• 2 tbsp olive oil
• 2 tsp grated fresh ginger
• 1 tsp ground cinnamon

Method

1. 1In a blender or food processor, combine jerk seasoning, garlic, scotch bonnet pepper, soy sauce, brown sugar, lime juice, and ginger; blend until smooth.
2. 2Transfer the marinade to a large bowl and add the chicken, tossing to coat evenly.
3. 3Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight, allowing the flavors to penetrate the meat.
4. 4Preheat a grill to medium-high heat, about 400°F.
5. 5Remove the chicken from the marinade, letting any excess liquid drip off, and brush the grill grates with olive oil to prevent sticking.
6. 6Grill the chicken for 5-7 minutes per side, or until it reaches an internal temperature of 165°F, with a nice char forming on the exterior.
7. 7Once cooked, transfer the chicken to a plate and sprinkle with cinnamon, serving immediately.
8. 8Let the chicken rest for a few minutes before serving, allowing the juices to redistribute and the flavors to meld together.

Goes well with

• Grilled Plantain120 kcal
  Caramel Sweet
• Steamed Green Beans55 kcal
  Lime Garlic

Nutrition per serving