Caribbean Jerk Chicken Thighs with Grilled Lime
Caribbean
Caribbean Jerk Chicken Thighs with Grilled Lime
Directions
In a large bowl, combine the pineapple juice, Boston Beach Jerk Rub, minced garlic, and Jamaican Pimento Leaves. Mix well to create a marinade.
Add the chicken thighs to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
Preheat your grill to medium-high heat. If using, soak the pimento wood chunks in water for at least 30 minutes to enhance the smoky flavor.
Remove the chicken thighs from the marinade and let excess marinade drip off. Discard the remaining marinade and pimento leaves.
Place the chicken thighs skin-side down on the grill. Cook for about 8-10 minutes, or until the skin is crispy and golden brown. Flip and continue cooking for another 10-15 minutes, or until the internal temperature reaches 165°F (75°C).
While the chicken is grilling, slice the limes in half and place them cut-side down on the grill. Grill for about 3-4 minutes until caramelized and fragrant.
Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes. Squeeze the grilled lime juice over the chicken before serving.
Garnish with sliced scallions and serve with additional lime wedges.
