Ingredients

6 tbsp (90 mL) olive oil
3 ½ tbsp (52 mL) Jamaican Jerk Rub
3 tbsp (45 mL) low-sodium soy sauce
2 ½ tbsp (37 mL) lime juice (about 1 lime)
4 garlic cloves
1 habanero pepper (optional)
1 tsp (5 mL) salt
½ tsp (2 mL) black pepper

2 tbsp (30 mL) olive oil
6 bone-in, skin-on chicken thighs
Optional: Mango salsa

Directions

Place all the marinade ingredients into a food processor and blend for about 30 seconds, until a rough paste forms.
Place the chicken thighs into a baking dish or mixing bowl. Pour the marinade over the chicken, turning until they’re completely coated.
Cover with plastic wrap and refrigerate for 15–30 minutes.
Remove the thighs from the marinade, letting the excess drip from the thighs.
Heat a grill or grill pan over medium heat. Brush with the oil.
Place the chicken thighs on the grill, skin-side down, and cover. Cook for about 8–10 minutes. Flip and continue to cooking for an additional 8–10 minutes, uncovered, until the internal temperature is 170°F (77°C) and the juices run clear.
Remove the thighs from the grill and transfer to a platter. Tent loosely with foil and rest for 10 minutes before serving.

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 420, Total Fat 33 g, Saturated Fat 5 g, Cholesterol 130 mg, Sodium 1,670 mg, Carbohydrate 3 g, Fiber 0 g, Sugars 0 g (includes 0 g added sugar), Protein 28 g