Grilled Caribbean Jerk Chicken Thighs
My first habanero came out of the garden!!!! Tradition for me whenever this happens is to make a jerk marinade. The rest of the habaneros I hope speed up because they have a date to be turned into hot sauce. I am also in overabundance of tomatoes. I don’t know why I decide every year to plant 10+ tomato plants when I freaking live alone. Friends can only take so much and near the end I am so sick of canning I don’t even want to think about it. I at least have some good standbys of roasted tomato salad and caprese salad to kill off a good amount of them.
I had to laugh when watching Dinner Impossible with Michael Symon and he was refusing to serve boneless chicken breasts because it can’t serve anything without a bone or skin. I have never been a huge fan of the boneless skinless chicken breasts because for the price I think they are bland and lacking any personality. Give me the cheap old fatty thighs any day of the week.
For this recipe you will need:
- 1 onion cut into large slices
- 4 cloves of garlic large dice
- 1 habanero pepper quartered (relax the heat of the habanero is muted by the sweetness from the spices but if you must feel free to substitute a jalapeno).
- 2 tb kosher salt
- 1 tea black pepper
- 1 tea allspice
- 1 tea nutmeg
- 1 tea cinnamon
- 1 tb fresh thyme leaves
- 1/4 cup worcestershire sauce
- 1/4 cup white wine vinegar
Combine everything in a food processor or blender and spin till everything is chopped up. Pour the mixture over your chicken thighs and place in the refrigerator overnight (or at least 4 hours).
Fire up your grill or oven to 400 degrees (hello Weber charcoal kettle) and throw them on there till done.
You may have won me over to the dark chicken side with this dish:D
that looks so good… a definite winner for me… thanks for sharing..
Oooo - first habenero - lucky you!
I have two scotch bonnet plants which are doing something… errrr… no fruit as yet… Keeping my fingers crossed!
Give me thighs any day too!! (Speaking of which I had to buy breast meat last night for a specific recipe - I was shocked at the cost for what you get…)
clever use of spices - a truly virile recipe; my hubby would love this
I’ve said it before, I always love a good jerk. And congrats on the birth of your first habenero. (Boy or girl?)
This marinade looks awesome!
I only do pepper plants now, I can’t handle the guilt from letting tomatoes rot. Congrats on your first habanero!
I don’t care what anyone says — Jerk seasonings are my favorite for summertime grilling. It may be too hot for some but I like it.
the arrival of your first habanero is definitely cause for celebration, and clearly that marinade is the perfect use for it–i adore jerk seasonings.
meanwhile, my tomato growth has halted, so i’m super jealous of your bounty. guess how many i got out of my four plants…go on, guess. eleven. eh, maybe next year…
This chicken has a lot of great flavor and requires so little kitchen time…what’s not to love? And yay for the habanero plant…I had plans for hot sauce, but I kept using each pepper right as it ripened, so I haven’t accumulated enough at a time to actually make an actual sauce. Actually, even if I did wait, lol, I think grace and I together wouldn’t have enough for a single bottle.
This looks delicious!
i am so envious of your home-grown habanero.
Growing your own habanero peppers sounds like fun. The jerk chicken looks really good!
For some reason, jerked dishes don’t photograpg well but I’m lending support as I love jerk anything and this chicken is good!