Jerk chicken

Weber
6 servings Prep: 20 mins, Cooking: 15 mins
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With sour cream.

By Food24 September 11 2015
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Ingredients (18)

12 chicken — thighs
sour cream
MARINADE:
1/2 onion — large
2 peppers — Scotch Bonnet
4 tsp garlic — powder
2 tsp allspice — ground
2 tsp dried thyme
1 tsp cayenne pepper
1 tsp freshly ground black pepper
1 tsp dried sage
1/2 tsp nutmeg — ground
1/2 tsp cinnamon — ground
2 tsp salt
2 tsp sugar — granulated
2 vegetable oil
2 soy sauce
4 vinegar — white wine
2 lime juice
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Method:

In the kitchen:
Clean the chicken thighs.
Peel the onion for the marinade  and chop it finely. Wash the peppers and remove the seeds, then chop finely.  Mix the onion and peppers with the rest of the ingredients for the marinade in a bowl and then add the chicken thighs. Allow to marinade for 12-24 hours.

Equipment:
Pizza stone, griddle

At the barbecue:
Prepare the barbecue for direct heat, approx. 200 °C. Cook the chicken thighs for around 7 minutes on each side until the core temperature reaches 75 °C – test  using  a thermometer.
Remove the chicken from the grate and allow it to rest for 5-10 minutes and serve with sour cream. The dish goes well with rice and peas.

Recipe reprinted with permission of Weber.

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