Wondering what to grill this Saturday? Pretend you're in Jamaica. Its amazing smoky, spicy BBQ recipe will open up a world of flavors. By Anna Kovel, REDBOOK.
Jamaican Jerk ChickenPrep time: 10 minutes, plus 1 to 24 hours marinating time
Cooking time: 12 minutes
1 Scotch bonnet or habanero chile, minced (Rinse hands and cutting board after chopping-these are hot! For a milder flavor, use a serrano or jalapeño.)
1 bunch scallions, coarsely chopped
2 garlic cloves, minced
1 Tbsp fresh thyme leaves, finely chopped (or 1½ tsp dried thyme)
1 Tbsp ground allspice
2 tsp coarse salt
2 Tbsp each dark brown sugar, low-sodium soy sauce, fresh lime juice, and vegetable oil
2 lb boneless, skinless chicken thighs
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1. In a large bowl, mix chile, scallions, garlic, thyme, allspice, and salt. Add brown sugar, soy sauce, lime juice, and oil and stir until sugar dissolves. Add chicken and toss until thoroughly coated. Cover and refrigerate at least 1 hour, up to 24 hours.
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2. Bring chicken to room temperature before grilling. Heat a grill to medium-high heat. (If using a charcoal grill, the coals are ready when you can hold your hand 4 inches above the grill for 4 to 5 seconds.) Grill chicken, turning once, until edges are lightly charred and chicken is thoroughly cooked in center, 5 to 6 minutes per side.
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Makes 4 servings. Each serving: 348 cal, 18 g fat, 33 g protein, 12 g carb.
Side ideas: Serve with Jamaican rice and peas.
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