Description
These Grilled Jerk Chicken Thighs are incredibly juicy and loaded with bold flavor. It starts with a quick coconut-infused marinade that’s packed with Jamaican-style jerk flavor. Then the marinated dark meat chicken gets grilled to perfection via a traditional grill or right on the stovetop! This recipe is great for meal prepping, a delicious lunch/dinner, and any other time you’re craving protein with big-time flava!
Ingredients
- 2 ½ lbs boneless/skinless chicken thighs
- 3 tablespoons Jamaican Jerk seasoning– homemade or store-bought, plus more for finishing
- 2 tablespoons olive oil
- 1 (13.5-ounce) can full-fat coconut milk
- 2 tablespoons fresh-squeezed lime juice
- 1 teaspoon browning sauce (I use Grace browning)
- Thinly sliced scallions, cut on a bias, for garnish- optional
Instructions
- Marinate the chicken. In a large resealable plastic bag or large bowl, combine the chicken thighs, Jerk rub, olive oil, coconut milk, lime juice, and browning sauce. Use your hands (fitted with disposable gloves if desired) to toss/massage the mixture until everything is well combined and the chicken is fully coated. Cover the dish with plastic wrap/foil or seal the bag and then refrigerate to marinate for at least 2 hours or preferably overnight.
- Before grilling: Remove the marinated chicken from the fridge and let it sit out on the counter to come to room temperature before hitting the grill. Note: You can grill your chicken using an indoor grill pan or on a traditional outdoor grill.
- To grill the chicken: Preheat the grill with the direct heat method to 400°F (medium-high heat) and lightly grease the grates. When ready, use tongs to shake off excess marinade and then add the chicken thighs to the hot grates. Let the chicken grill with the lid closed for about 5-7 minutes per side or until the chicken registers at least 165°F when checked with an internal thermometer. Then use tongs to remove the chicken from the grill and place them onto a serving platter.
- To grill via the stovetop: Preheat a stovetop grill pan over medium heat. When hot, brush the grill pan with 1 tablespoon of oil. Working in batches, use tongs to shake off excess marinade from the chicken, then pat dry with a paper towel, and then add the chicken thighs to the hot grill pan. Let the chicken grill for about 5-7 minutes per side or until the chicken registers at least 165°F when checked with an internal thermometer. Then use tongs to remove the chicken from the grill pan and place them onto a serving platter. Use an additional tablespoon of oil in between cooking the batches, only as needed.
- Serve. Sprinkle more Jerk seasoning (to preference) over the chicken while hot and let the chicken rest for at least 5 minutes. Garnish the chicken with sliced scallions and serve immediately as-is or alongside your favorite side items. Enjoy!
Notes
- To grill via the stovetop: Use 1-2 tablespoons olive oil for searing.
- Please read blog post in its entirety for more tips + tricks.