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
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
- Put all ingredients except the chicken in a blender. Process until it is a paste, scraping the sides often.
- Rub the paste over the chicken.
- Put the chicken in the fridge for 2 hours.
- Preheat your grill to medium high and cook the chicken for 5 minutes a side.
- Make sure the internal temperature is over 165 F.
- Let rest for a few minutes and serve.

4 Responses
Mmmmmm. Love my chicken, will try and then let you know how it goes. Thanks David
Thanks, Ted. I hope you like it.
Oh wow! I’ve been looking for a good recipe for Jerk Chicken and I think I just found it. Thanks!
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!