I’m always on the lookout for flavorful grill recipes to spice up our routines, and when I saw that Food & Wine included a jerk chicken on their list of the best 40 recipes of all time, I had to give it the Octofree treatment.
With coconut aminos in place of soy sauce, this marinade is easy to double (or even triple) so you can marinate and freeze a couple of batches for later. This recipe is very adaptable: You can add hotter peppers if you like it spicier, and switch up the spices to your tastes.
I love to serve this with steamed jasmine rice and either fresh or grilled pineapple, but it’s also great as a taco filling with fresh salsa and/or coleslaw.
- Glass baking pan
- Food processor or blender
- ½ shallot, chopped
- 2 green onions, chopped
- 1 poblano pepper, top, seeds and ribs removed, chopped
- 2 garlic cloves, smashed and skins removed
- ½ tbsp powdered five spice
- ½ tbsp black pepper
- ½ tsp dried thyme
- ½ tsp grated nutmeg
- ½ tsp salt
- ¼ cup coconut aminos
- 1 tsp sesame oil, or other soy-free oil if sesame is not a safe option
- 4 boneless, skinless chicken thighs
- Place onion, green onions, poblano pepper, garlic cloves and spices in a blender or food processor until a paste forms.
- Keep the blender on low and slowly stream in coconut aminos and oil.
- Place chicken thighs in a glass baking pan, pour marinade all over thighs and turn to coat.
- Cover glass baking pan with plastic wrap and place in refrigerator to marinate for at least 1 hour or overnight.
- Remove chicken from refrigerator.
- Prepare and light the grill.
- Grill the chicken, turning occasionally, until browned and cooked through (a meat thermometer inserted in the thickest part of the meat should read 165 degrees F), about 30 minutes.
- Transfer chicken to a platter and serve (serving suggestion: I like to serve this alongside steamed jasmine rice and fresh or grilled pineapple).
Make it a Freezer Meal:
- This is an easy one to double, and freeze one portion for later.
- Simply complete steps 1 and 2 above, then place the chicken and marinade in a 1-gallon, freezer-safe container.
- Label the container and freeze up to three months.
- When you plan to serve the meal, remove from freezer, thaw, then follow steps 6-8 above.