Quick Jerk Chicken Thighs

She Who Must Be Obeyed picked up some boneless skinless chicken thighs and the command was given that I was cooking them. I was busy so I needed to do something quick. I made Quick Jerk Chicken Thighs.

I started by putting the following in a blender:

  • 2 ml (1/2 teaspoon) allspice
  • 8 ml (1 1/2 teaspoon) brown sugar
  • 2 ml (1/2 teaspoon) ground ginger
  • 2 clove garlic, chopped
  • 1 1/2 ml (1/3 teaspoon) ground dried chipotle peppers
  • 3 ml (1/2 teaspoon) dried thyme leaves
  • 2 green onions, chopped
  • 1/2 ml (1/8 teaspoon) cinnamon
  • 1/2 ml (1/8 teaspoon) nutmeg
  • 1 1/2 ml (1/3 teaspoon) kosher salt
  • 5 ml (1 teaspoon) soy sauce
  • 8 ml (1 1/2 teaspoon) white vinegar
  • 5 ml (1 teaspoon) water

I pulsed until it formed a paste, scraping the sides down several times.

I rubbed the paste over six boneless skinless chicken thighs and put them in the fridge for 2 hours turning occasionally.

I preheated my gas grill to medium high and cooked the chicken for about 5 minutes a side. I made sure the internal temperature was over 165 F and let them rest a few minutes before serving.

The Verdict

I really like chicken with the skin on. I think it gives more flavour and a well cooked chicken skin is delicious. However, She Who Must Be Obeyed is trying to keep us healthy and a lot of the fat is in the skin. So, we get boneless skinless thighs.

This recipe adds tons of flavour so it makes up for the lost skin. It has a sweet and sour balance with great herb overtones. It has a bit of heat without being really hot.

I do love jerk chicken.

The Old Fat Guy

Quick Jerk Chicken Thighs

Quick Jerk Chicken Thighs

Ingredients

  • 6 boneless skinless chicken thighs
  • 2 ml (1/2 teaspoon) allspice
  • 8 ml (1 1/2 teaspoon) brown sugar
  • 2 ml (1/2 teaspoon) ground ginger
  • 2 clove garlic, chopped
  • 1 1/2 ml (1/3 teaspoon) ground dried chipotle peppers
  • 3 ml (1/2 teaspoon) dried thyme leaves
  • 2 green onions, chopped
  • 1/2 ml (1/8 teaspoon) cinnamon
  • 1/2 ml (1/8 teaspoon) nutmeg
  • 1 1/2 ml (1/3 teaspoon) kosher salt
  • 5 ml (1 teaspoon) soy sauce
  • 8 ml (1 1/2 teaspoon) white vinegar
  • 5 ml (1 teaspoon) water

Instructions

  1. Put all ingredients except the chicken in a blender. Process until it is a paste, scraping the sides often.
  2. Rub the paste over the chicken.
  3. Put the chicken in the fridge for 2 hours.
  4. Preheat your grill to medium high and cook the chicken for 5 minutes a side.
  5. Make sure the internal temperature is over 165 F.
  6. Let rest for a few minutes and serve.
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4 thoughts on “Quick Jerk Chicken Thighs”

    1. Thanks so much! This is a quick version that I like. You might also want to look at using the paste on chicken parts with bone and skin and grilling it like the islanders!

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