Caribbean Jerk BBQ Chicken | Spicy & Smoky from the Grill

Wash, trim, and roughly chop the spring onions. Peel the garlic, peel the ginger, and roughly chop both. Halve the chili pepper, deseed if desired (for less heat), and chop roughly. Pluck the leaves from the fresh thyme.

Add the spring onions, garlic, ginger, chili, and thyme along with allspice, cinnamon, smoked paprika, cane sugar, soy sauce, vegetable oil, the freshly squeezed juice of both limes, as well as salt and pepper to a blender or purée with an immersion blender into a smooth, aromatic jerk marinade.

Pat the boneless chicken thighs dry and rub them thoroughly all over with the jerk marinade. Cover in a bowl and let marinate in the refrigerator for at least 2 hours, or preferably overnight.