Grilled Chicken Thighs with Jerk Sauce
To prepare sauce: Combine scallions, jalapeños, garlic, brown sugar, lime juice, thyme, oil, soy sauce, vinegar, ginger, allspice, nutmeg, and salt in a food processor. Process until smooth. Spoon 6 Tbsp. of this mixture into an airtight container and refrigerate until ready to serve.Advertisement
To prepare chicken: Place chicken in a shallow dish. Spoon the remaining jerk sauce over the chicken; turn to coat. Cover and refrigerate for at least 3 hours or for up to 8 hours.
Preheat grill to medium-high. Remove the reserved sauce from the refrigerator to bring to room temperature. Remove the chicken from the marinade; discard excess marinade.
Grill the chicken, covered, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 5 to 7 minutes per side. Let stand for 10 minutes before serving. Serve the chicken with the reserved jerk sauce.
Tip: Wear gloves while handling hot peppers and wash hands immediately afterward.
To make ahead: Prepare jerk sauce (Step 1) and refrigerate for up to 2 days.
Equipment: Charcoal or gas grill