Jamaican Jerk Grilled Chicken Thighs

Jamaican Jerk Grilled Chicken Thighs

Jaret Flannigan

Island heat meets backyard grill.

Time: 1 hr (plus marinating) | Serves: 4

Ingredients

  • 8 bone-in chicken thighs
  • 4 tbsp TGCS Jamaican Jerk sauce
  • 2 tbsp olive oil
  • Juice of 2 limes
  • 2 green onions, sliced
  • Cooked rice, for serving

Directions

  1. Mix Jamaican Jerk sauce, olive oil, and lime juice. Coat chicken thighs. Marinate at least 2 hours, overnight is better.
  2. Preheat grill to medium-high. Oil grates.
  3. Grill thighs skin-side down 6-7 minutes. Flip, cook another 6-7 minutes until internal temp hits 165F.
  4. Rest 5 minutes. Hit with green onions and a squeeze of lime. Serve over rice.
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