Sneekers Wicked Chicken Recipe

Prepare chicken

Trim excess fat from the chicken thighs and pat them dry with paper towels. If pieces are very large, cut into 1.5–2 inch strips for faster, even cooking.

Make marinade

In a medium bowl combine olive oil, Wicked seasoning blend, lime juice, light brown sugar, soy sauce, minced garlic, black pepper, and salt. Whisk until smooth and sugar is dissolved.

Add the chicken to the bowl and toss thoroughly to coat each piece. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours. For maximum flavor, marinate up to 8 hours but no more than overnight.

Preheat

If grilling, preheat grill to medium-high (about 400°F / 200°C) and oil grates. If using a heavy skillet or cast-iron pan, heat over medium-high until shimmering and add a small drizzle of oil.

Cook chicken

Remove chicken from marinade, letting excess drip off. Arrange pieces on the hot grill or in the skillet in a single layer without crowding. Cook 4–6 minutes per side (for strips or thinner pieces) or 6–8 minutes per side for thicker thighs, until internal temperature reaches 165°F (74°C) and exterior has a deep golden/browned crust. Flip only once when possible to develop good sear.

Finish with butter & optional honey

During the last 1–2 minutes of cooking, reduce heat to medium. Add the unsalted butter to the pan (or brush butter on grilled pieces) and drizzle honey if using to create a glossy finish. Spoon melted butter/honey over the chicken to glaze.

Transfer cooked chicken to a plate and let rest 3–5 minutes before serving to retain juices.

If making the barbecue variation, brush both sides of cooked chicken with barbecue sauce during the last 2–3 minutes of cooking. Turn once to caramelize the sauce but watch closely to prevent burning due to sugar in the sauce.

To make a jerk-forward profile, mix the allspice, cinnamon, nutmeg and minced scotch bonnet (if using) into the marinade in place of or in addition to the Wicked seasoning. Proceed with marinating and cooking as above. For extra heat, add 1–2 tsp of Scotch bonnet puree to the marinade.

Arrange the rested chicken on a serving platter. Sprinkle chopped cilantro over the top and serve with lime wedges on the side for squeezing. Offer extra barbecue sauce on the side if you used the barbecue variation.