Carribean Jerk Style Chicken
My boyfriend loves jerk chicken but I can't handle the heat of the traditional jerk recipes. I came up with this recipe so that we could both enjoy a jerk style chicken. It's simple, tasty and wont burn your face off. I serve it with rice and beans, coleslaw, and mango salsa.
10 boneless skinless chicken thighs
1/2 cup sweet pimento paste
1/4 cup lime juice
1/4 cup coconut aminos or GF soy sauce
1/2 large red onion, chopped
1/2 tbsp minced garlic
2 tbsp coconut sugar
2 tbsp Splendor Garden Jerk Seasoning (or other jerk seasoning of choice)
In a food processor combine the pimento past, lime juice, coconut aminos, onion, garlic, sugar and seasoning.
Place the chicken into a glass baking dish and pour the marinade over top. Flip the chicken to coat on all sides. Cover and place in the fridge for 4 to 24 hours.
Heat your grill to medium-high. Place the chicken thighs on the grill and cover. Cook for approximately 20-25 minutes (or until it reaches an internal temp of 165 F) flipping half way through.