They love jerk chicken wings so I thought I would give this a try with boneless chicken thighs. Since I only use my barbecue for baking bread I cooked the thighs inn cast iron skillet which gave them a nice glaze. Everyone enjoyed but requested more heat next time. I would also put the chicken in the marinate for 4 to 6 hours.
Jerk Chicken Thighs with Pineapple Cilantro Salad
from Kitchen Life
Art Smith
adapted
Pineapple Salad
1/2 of a pineapple cut into cubes
2T chopped fresh cilantro (I used 6 Trader Joe's frozen cubes)
1T rice vinegar
1T honey
1T olive oil
~ toss all of the ingredient in a bowl and refrigerate 1 to 4 hours
Jerk Chicken
2 garlic cloves
1 japapeno for mild or 3 or more red hot serrano chilies for spicy
6 scallions coarsely chopped
1T light brown sugar
1t allspice
3t fresh thyme
1/2t salt
2T safflower oil
2lbs boneless skinless chicken thighs
1 1/2T safflower oil
~ put garlic and chili in mini food processor
~ chop
~ add scallions, brown sugar, allspice, thyme, and salt turn on and off and occasionally scrape down sides until finely chopped
~ add oil to make thick paste
~ put chicken in glass container and toss with marinated
~ cover and refrigerate 4 to 6 hours
~ heat cast iron skillet medium high and add a bit of oil
~ cook chicken until it shows no signs of pink
