Infusing aromatic spices with a kick of cayenne, these grilled jerk chicken thighs bring a taste of the
Caribbean to your plate, promising a flavourful outcome. Opting for thighs over white meat ensures a richer
taste and increased resilience to the open grill conditions, but if you prefer chicken breast, simply butterfly
them for even cooking.

INGREDIENTS
Serves 6:
1.4 kg Chicken thigh fillets skin
off
3 Tbsp Olive oil
1 Fresh lime
Jerk Rub:
1 Tsp garlic powder
¼ Tsp cayenne pepper
2 Tbsp thyme leaves
½ Tsp ground cinnamon
¼ Tsp ground cumin
½ Tsp ginger powder
2 Tbsp white sugar
1 Tbsp salt
2 Tsp allspice powder
1 Tsp black pepper
1 Tsp paprika
½ Tsp ground cloves
½ Tsp red chilli flakes

INSTRUCTIONS
1. Combine all the rub ingredients into a mixing bowl and set aside.

2. Rinse chicken thighs in cold water and pat dry with paper towel. Place into mixing bowl and coat evenly with olive oil then add the rub mixture and mix well till evenly coated over all the thigh fillets.

3. Preheat your BBQ cooking grill on high head with the lid closed for 10-15 minutes to around 260c.

4. Lay the chicken thighs onto the cooking grill making sure the thigh fillets are spread out flat and close the lid. Cook for around 4 minutes then flip over and cook for a further 4 minutes with the lid closed to lock in the heat smoke and flavour. When the thighs have reached 72-74c in the thickest part remove from the BBQ and let rest for around 4 minutes.

5. Squeeze fresh lime over the thighs before serving and prepare to be amazed with an explosion of Caribbean flavours.