Caribbean Jerk BBQ Chicken Thighs | Spicy Grill

For the jerk marinade, chop the spring onions, garlic, fresh ginger, and deseeded red chili pepper. Place in a food processor or mortar with the thyme, allspice, ground cinnamon, brown sugar, soy sauce, freshly squeezed juice of the limes, olive oil, salt, and pepper, then blend into a thick, aromatic marinade.

Wash and pat dry the chicken thigh fillets, then thoroughly coat them with the prepared spicy jerk marinade. Cover and refrigerate for at least 30 minutes (or overnight) to let the flavors deeply infuse the meat.

Preheat your outdoor grill to medium-high heat (approx. 180–200 °C). Clean and lightly oil the grill grate.