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

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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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