Tate’s Caribbean Jerk Chicken Thighs

Barbecued Jerk Chicken Drumsticks
Breading or frying chicken may be flavorful, but the extra calories and carbs that come along with it can be disastrous to a healthy diet. With this recipe, you can enjoy flavorful chicken without feeling guilty about it later. It’s also a perfect make-ahead meal – you can prep it and stick it in the refrigerator to marinate for up to 24 hours.

My son and assistant Tate developed this jerk marinade. I know that this is a lot of ingredients, but they are not complicated to prepare or hard to get. Believe me, you’ll be glad you used them all: The flavor this marinade infuses into chicken is amazing!

Makes 4 servings

2 1/2 tbsp ground all spice
2 tbsp whole black peppercorns
2 bay leaves
1/2 medium white onion, chopped
1 cup chopped scallions
6 cloves garlic finely chopped
1-2 fresh or dried Scotch Bonnet peppers (if fresh, chopped and seeded)
1/2 cup fresh thyme
2 tbsp grated fresh ginger
1 tbsp sea salt
2 tbsp cider vinegar
2 tbsp soy sauce
2 tbsp brown sugar
1/4 cup olive oil
Juice of 2 limes
12 skinless boneless chicken thighs

Combine all ingredients in a food processor and process thoroughly. Rub into chicken thighs and allow to marinate anywhere from 2 to 24 hours.

Grill without rubbing off marinade, about 4 minutes per side, until fully cooked.