Personally, when it comes to seasoning and adding flavor to chicken meat, one of my favorite options is Jerk flavors. With spices and the ginger coming through, I love it. I’d encourage you to check out the recipe below for some grilled Jerk chicken thighs to go in some Lettuce wraps/tortillas dressed with a tropical salsa made from avocado, papaya, and blood orange slices. Delicious!
Tap/Click above to watch the recipe or scroll below to see the steps: Video – Recteq.com
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Step 1: This Jerk Chicken recipe starts off with preparing some boneless/skinless chicken thighs, which were trimmed up to remove surplus surface fat.
Step 2: Instead of chicken thighs you could use chicken breasts. However, I think most people would agree, that you get more flavor from chicken thighs.
Step 3: For Jerk Chicken your marinade needs to be on point. So this marinade includes 2 tsp of Allspice, half a tsp of Cinnamon, half a tsp of Cloves, half a tsp of Nutmeg, 3 tbsp of Ginger, 1 tbsp of White Vinegar, 1 tbsp of Soy Sauce. And it keeps going…
Step 4: The ingredients for the Jerk marinade continue with a quarter of a cup of Olive Oil, a quarter of a cup of Brown Sugar, half a cup of Onion, half a cup of Lime Juice, and three Scallions.
Step 5: You’ll want to get all those Jerk marinade ingredients into a food blender.
Step 5: After just a couple of minutes in the food blender the Jerk marinade will be ready for the chicken thighs.
Step 6: Get yourself a Ziplock bag and load the Jerk marinade into to. Make sure to get a spatula to get all the marinade out.
Step 7: Then place the trimmed chicken thighs into the Ziplock bag along with the Jerk marinade making sure to keep food safety in mind with regards to handling raw chicken.
Step 8: Once all the chicken thighs are in the bag, push all the air out before you seal it. Then roll the chicken thighs in the Jerk marinade before placing it into the fridge for at least an hour.
Step 9: Preheat your grill to 450 degrees, and after an hour of sitting in the marinade in the fridge, get the chicken thighs onto the grill, which will take around 35 minutes to cook.
Step 10: While the chicken thighs cook, you can prepare the tropical salsa, which starts with a cup of finely diced red peppers and a cup of finely diced Jalapeno.
Step 11: Then a cup of medium diced Mango was added to the salsa.
Step 12: The next two ingredients for the tropical salsa were a cup of finely diced green bell peppers and then some medium-diced avocado.
Step 13: The final two ingredients for the tropical salsa were a cup of blood orange slices and a cup of medium-diced papaya.
Step 14: It’s then simply a case of getting your hand in the bowl to bring all those ingredients together to form the tropical salsa that will go nicely with the Jerk Chicken.
Step 15: After around 15 minutes on the grill you’ll want to give the chicken thighs a little attention and turn them over.
Step 16: After around 35 minutes, the chicken thighs looked fantastic and had a nice bit of caramelization going on, and with an internal temperature of 165 degrees, they were ready to come off the grill.
Step 17: Before you slice up the Jerk Chicken to load it into the Lettice Wraps/Tortilas ideally let it rest for up to 15 minutes for the fat/juices to be reabsorbed back into the meat fibers.
Step 18: Then load the Jerk Chicken into the Lettuce wraps/tortillas.
Step 19: Finally, its time to garnish the Jerk Chicken with the tropical salsa, giving you both the heat from the Jerk chicken and the sweet juiciness of the tropical salsa. Fantastic!
Hi, I’m Chris Scott. I started PelHeat.com back in 2007 and I have a background in pellet manufacturing. PelHeat.com is an educational resource on BBQ pellets, pellet grills & smokers. Check out our Pellet Grill & Smoker Database.
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