I don't know about you, but I find that grilled chicken breast is REALLY hard to get right. I always end up with one end that's too dry because I'm want to make sure the whole breast is cooked through and we don't end up with a bad case of salmonella. Or the grill flames up and chars the chicken too much - you get the idea. As much as we cook on the Big Green Egg, which does cook food evenly and help hold in juices, grilled chicken is just never something that's been a rousing success.

Enter Cooking Light's Jamaican-Spiced Chicken Thighs. This Caribbean-inspired dish calls for extra-juicy boneless, skinless chicken thighs, which are FAR more forgiving than chicken breast meat.


A simple marinade of minced red onion, sugar, chopped jalapeno pepper, cider vinegar, soy sauce, and a parade of spices (allspice, salt, dried thyme, black pepper, and ground red pepper) gives the chicken an incredible spicy-smoky flavor that's hard to beat. Although the original recipe says to cook the thighs on a grill pan over the stove, they were extraordinary hot off of the Big Green Egg. Pair with fresh vegetables and a green salad for a hearty and healthy weeknight dinner!