👥8 people
⏲️45m
🕐10m
🍽️main meal
Spicy chicken thighs that heat up your night.
Ingredients
- 2 pounds chicken thighs, boneless skinless
- 3 ea habanero peppers
- For The Dry Jerk Spice:
- 1/4 cup onion powder
- 2 1/2 tablespoons dry thyme
- 3 tablespoons salt
- 1 tablespoons allspice
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 3 tablespoons sugar
- 1 1/2 tablespoons coarsely ground black pepper
- 1 tablespoon cayenne pepper
Method
- Brine the chicken thighs in the brine of choice for approximately 30 mins.
- Meanwhile, to make your dry rub. Combine all ingredients in a mixing bowl. Adjust heat and flavor to your preference.
- Remove chicken from brine and drain. Place habanero peppers in a food processor and process until almost smooth. Rub chicken with habanero paste and season heavily with rub. Let chicken marinate for 15-20 mins before cooking.
- Build a hot fire in the Egg. Place chicken on grill over direct heat and cook, turning occasionally, until it begins to get a nice char on both sides, about 10 minutes. To serve, transfer chicken to a plate.
