Jamaican Jerk Grilled Chicken Thighs

Bone-in, skin-on chicken thighs are the best piece of chicken on the bird and I will fight people on this. They take heat, they take char, they take a punishing marinade, and they reward you with crispy skin and meat that stays juicy even if you cook them slightly past where you meant to. The Jamaican Jerk does the marinade work for you, allspice, scotch bonnet warmth, mustard backbone, you just need to give it time to get into the meat and then get the grill hot enough to crackle the skin. Overnight marinating is better. Don't crowd the grill.

What you need

Food:

8 bone-in, skin-on chicken thighs (about 2 lbs)

5 tbsp TGCS Co Jamaican Jerk Mustard (4 for the marinade, 1 to brush at the end)

2 tbsp olive oil

Juice and zest of 2 limes (save one for serving)

2 cloves garlic, minced

2 green onions, sliced thin on the bias

Kosher salt and black pepper

Cooked rice or rice and peas for serving (rice and peas is the Jamaican pairing. Plain white rice works fine if that's all you have.)

Equipment:

Large mixing bowl or large zip-top bag

Tongs

Grill (gas or charcoal both work. Charcoal will run hotter than gas at the grate.)

Instant-read thermometer

Small bowl for brushing

How to cook it

1. Pat the chicken thighs dry with paper towel. Wet skin won't crisp. This is the most important 30 seconds of the recipe.
2. Make the marinade: in a bowl, whisk 4 tbsp of the Jamaican Jerk, the olive oil, juice and zest of one lime, the garlic, and a generous pinch of salt and black pepper.
3. Toss the chicken in the marinade until every piece is coated, including under the skin where you can lift it. Cover and refrigerate at least 2 hours. Overnight is better. (24 hours is the working cap. Past that the lime starts to chemically cook the meat and the texture goes weird. Some chefs go longer with no issue. I went conservative.)
4. Pull the chicken out 30 minutes before you grill so it's not fridge-cold going on the heat. Preheat the grill to medium-high, about 425 to 450 F. Oil the grates with a paper towel folded up and held in tongs, dipped in neutral oil.
5. Grill the thighs skin-side down first. Don't move them for 6 to 7 minutes. You want grill marks and crisp skin. If you get a flare-up, slide them to a cooler spot, don't fight the flame.
6. Flip and cook another 6 to 8 minutes until the internal temperature at the thickest part hits 175 F. (Dark meat is happier at 175 than 165, more tender, no risk. USDA safe minimum is 165 F if you'd rather stay on the official line.)
7. In the last minute of cooking, brush the skin with the remaining 1 tbsp of Jamaican Jerk for a glossy finish and a fresh hit of flavour.
8. Pull off the grill and let them rest for 5 minutes on a board. DO NOT skip this part or all the juice runs onto the cutting board instead of staying in the meat.
9. Plate over rice. Hit with the sliced green onions, a squeeze of the second lime, and a little extra Jamaican Jerk on the side for anyone who wants more heat.
10. ENJOY!