Combine first 10 ingredients in a large bowl; add chicken, tossing to coat. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; cook 6 minutes or until done.
Excellent. Not a complete jerk spice, but still great flavor. Quick and easy. Always a menu option for group dinners. FYI, double the marinade.
February 09, 2014
This was 'okay' but nothing as spectacular as I was expecting. The flavoring was tasty where it cooked onto the surface of the meat, but mostly the meat was fairly bland. My biggest complaint, however, is the nutrition guidelines. The stated serving size shows 2 thighs, but the nutritional values shown for one serving are the equivalent of 1 thigh, not 2. Very misleading for those counting calories & grams!
Try this way
October 03, 2016
Start by making the recipe as written (I leave the seeds in the jalapeno and use 1 teaspoon of cayenne for the red pepper) then add a tablespoon of minced garlic, fresh or jarred, and as much orange juice as the chicken is thick. Marinate in a single layer overnight and turn over in the morning. We use 6 thighs as we both can only eat one per serving then grill it over a charcoal grill with a little mesquite wood. Leftovers make excellent tacos with fresh minced onions, cilantro, lettuce, cheese etc.
September 21, 2016
Added a few shots of Rum to the saucepan and it really took off.
Easy weeknight dinner with great flavor
September 20, 2016
All three kids loved it; husband loved it. I thought it was really very good too. I served it with coconut rice and lightly sautéed yellow/zucchini squash. Double the marinade.
4 1/2 stars
October 10, 2015
Always a hit at our house. I marinate for 2 hours at least then grill them on the Traeger for 30 minutes, turning after 10 minutes and 20 minutes. Great with roasted garlic couscous.
January 29, 2015
Fantastic recipe! Double it because people are going to want more than one serving. I pair it with my coleslaw recipe for a great hot and cold experience.