Rum Jerk Chicken
Rum jerk chicken using flavorful chicken thighs are a hit for your next cookout.
Servings: 4 servings
Ingredients
- 1/2 cup dark rum
- 1/4 cup lime juice
- 1/2 cup diced onion
- 2 habanero peppers stems and seeds removed (see notes)
- 1 inch piece fresh ginger peeled and chopped
- 2 cloves garlic chopped
- 1 tablespoon allspice
- 2 teaspoons dried thyme
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 8 bone-in chicken thighs
Instructions
- Combine rum, lime juice, onion, peppers, ginger, garlic, allspice, thyme, salt, and black pepper in a blender and pulse until smooth.
- Lay chicken thighs in a large casserole pan and pour marinade over the top. Turn chicken to evenly coat. Cover with plastic wrap and let rest in the refrigerator for 8 hours or overnight.
- Prepare the grill. Lightly grease the grates using tongs and a paper towel. Turn the flames on to medium.
- Grill chicken thighs over medium heat, skin-side down for about 10 minutes, then flip and continue grilling for another 8-10 minutes. Smaller or boneless thighs will take less time to cook.
Notes
- For less heat, use 1 pepper. For more heat, keep some or all of the seeds.
- If you like, reserve the marinade after removing the chicken, bring to a boil in a saucepan, and use to baste chicken.
