Serves: 2-3 | Preparation time: 10 minutes + Marinating Time | Cooking time: 25-35 minutes
Ingredients
- 1 lb (about 3 pieces) skinless chicken thighs
- 1 tbsp British Class coconut oil, melted
- 1 tbsp + 1 tsp Cool Runnings jerk seasoning spice
- 2 tsp Maggi Seasoning Sauce (or any light soy sauce)
- 2 tsp Cool Runnings guava jam
Directions
1. In a zip seal bag mix together the coconut oil, jerk seasoning, soya sauce, and guava jam.
2. Add chicken thighs into the bag and toss to coat the meat well.
3. Remove as much air as possible from the bag, seal, lay flat on a plate, and allow it to marinate for 2 hours in the fridge. Flip the bag a few times to ensure the chicken marinates evenly. Remove from fridge 15–20 minutes before grilling.
4. Preheat your barbecue to 350ºF (medium) just before grilling the chicken.
5. For added flavour, sprinkle the remaining 1 teaspoon of jerk seasoning on both sides of the chicken before grilling.
6. Sear each side of the chicken for 2-3 minutes, then reduce the temperature to 250ºF to 300ºF and allow the chicken to grill on both sides for a total of 20-25 minutes or until cooked through.
7. Enjoy this smoky and flavourful Jerk Chicken alone or with your favourite sides.
Jerk Chicken Thighs On the BBQ Recipe Card
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