INGREDIENTS
- 2 lb boneless, skinless chicken thighs
Jerk chicken
- 1 onion chopped into quarters
- 4 green onions chopped into quarters
- 1 tsp sugar optional
- 1 tsp ground thyme
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp cracked black pepper
- 1/2 tsp ground nutmeg
- 1/2 tsp red pepper flakes
- 3 tbsp low sodium soy sauce
- 1 tbsp canola oil
- 1 tbsp apple cider vinegar
Wasabi teriyaki chicken
- 1/4 cup low sodium soy sauce
- 1/4 cup no added salt or sugar rice vinegar
- 2 tbsp dark brown sugar packed
- 2-3 tsp wasabi paste
- 2 cloves garlic minced
- 1 tsp red pepper flakes optional
- 1 tsp fresh ginger minced or 1/4 tsp ground ginger
METHOD
Jerk chicken
- To make the jerk marinade, put everything except for the chicken in a food processor until it forms a thick paste.
- Pour the marinade in to a resealable plastic bag. Add chicken and make sure that the marinade is coating all of it. Squeeze the air out of the bag, seal, and place in the fridge for at least 12 hours and up to 24 hours. Massage the bag every so often to make sure the marinade is coating all of the chicken.
- Preheat indoor grill or outdoor BBQ. Remove the chicken from the fridge and let sit for 5 minutes.
- Remove chicken from marinade and place on hot grill. Close the lid. Discard the marinade.
- Cook chicken on low direct heat until internal temperature reaches 165°F (74°C), approx. 20-30 minutes, depending on the thickness of the chicken. Flip often to reduce blackening.
- Remove from grill and place on a clean plate. Let sit covered for 5 minutes. Serve.
