Fire-Roasted Caribbean Jerk Chicken

Allergens

Soy, gluten-free (depending on jerk seasoning)

Ingredients

• 1. 6 large boneless, skinless chicken thighs 2. 4 tablespoons jerk seasoning (store
• bought or homemade) 3. 2 tablespoons olive oil 4. 1 tablespoon fresh lime juice 5. 1 teaspoon soy sauce 6. 2 scallions, thinly sliced 7. 1/4 cup chopped cilantro 8. Salt and pepper to taste

Instructions

1. In a large bowl, combine chicken thighs, jerk seasoning, olive oil, lime juice, soy sauce, salt, and pepper. Mix well and marinate for at least 30 minutes or overnight in the refrigerator.
2. Preheat grill to medium high heat. Remove chicken from marinade, allowing excess to drip off. Grill chicken thighs for about 6 7 minutes per side or until fully cooked through and tender.
3. Remove chicken from grill and let it rest for a few minutes. Garnish with scallions and cilantro before serving.

Chef’s Insight

Adjust spice levels by altering jerk seasoning quantity or type.

Notes

Tweak seasoning for personal preference.