Grilled Jerk Chicken Thighs

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Combine green onions, lime juice, habaneros, soy sauce, brown sugar, garlic, allspice, nutmeg, and thyme in the bowl of a food processor; pulse until smooth. Pour mixture into a gallon-sized resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Preheat an outdoor grill for medium-high heat and lightly oil the grate.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Remove chicken from marinade and shake off excess. Discard remaining marinade.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Cook on the preheated grill until no longer pink in centers and juices run clear, about 16 minutes, flipping about halfway. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).'}

📊 Nutrition Facts

Per serving (4 servings total)