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circle-smallAll RecipesPoultry

Recipe from Weber's Greatest Hits by Jamie Purviance

Jerk Chicken with Sour Cream

  • People

    Serves 6

  • Prep Time

    20 mins

  • Grilling Time

    25 to 30 mins

  • People

    Serves 6

  • Prep Time

    20 mins

  • Grilling Time

    25 to 30 mins

the Ingredients

  • 12 bone-in chicken thighs
  • Sour cream
  • Marinade:
  • ½ Large onion
  • 2 Scotch-bonnet peppers
  • 4 teaspoons garlic powder
  • 2 teaspoons ground allspice
  • 2 teaspoons dried thyme
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried sage
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 2 teaspoons salt
  • 2 teaspoons granulated sugar
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 4 tablespoons white wine vinegar
  • 2 tablespoons lime juice

Instructions

  • 01 Clean the chicken thighs.
  • 02Peel 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.
  • 03Prepare the barbecue for direct cooking over medium heat (350-450°F).
  • 04Cook the chicken thighs for around 12-15 minutes on each side until the core temperature reaches 167°F – test using a thermometer.
  • 05Remove 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.
Ingredients
Instructions