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Grilled Jerk Chicken Recipe

Inspired by Aqui Willow Glen

Time2h

Serves4

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Ingredients

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Marinade and Chicken

4 pieces Chicken thighs (bone-in, skin-on)2 tablespoons Jerk seasoning2 tablespoons ReaLime juice3 cloves Garlic (minced)1 tablespoon Fresh ginger (grated)1 piece Scotch bonnet pepper (finely chopped)2 tablespoons olive oil1 teaspoon Celtic sea salt1 teaspoon black pepper

Method

Preparation and Grilling

Marinate the Chicken

In a large bowl, combine jerk seasoning, lime juice, minced garlic, grated ginger, chopped scotch bonnet pepper, olive oil, salt, and black pepper. Mix well to form a marinade. Add chicken thighs and coat them thoroughly with the marinade. Cover and refrigerate for at least 2 hours, or overnight for best flavor.

Preheat the Grill

Preheat your grill to medium-high heat (about 375°F to 400°F).

Grill the Chicken

Remove chicken from the marinade, allowing excess marinade to drip off. Place chicken on the grill, skin side down. Grill for 6-8 minutes, then flip and grill for another 6-8 minutes or until the internal temperature reaches 165°F.

Rest and Serve

Once cooked, remove chicken from the grill and let it rest for 5 minutes. Serve hot with your choice of sides.

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