Jamaican Jerked Chicken

Recipe View Combine green onion, orange juice, ginger, jalapeno, lime juice, soy sauce, garlic, allspice, cinnamon, and cloves in a resealable container. Seal and shake vigorously to combine. Add chicken and ensure it's thoroughly coated in the marinade; marinate in the refrigerator for at least 8 hours, or preferably overnight for maximum flavor. (Marinating Time: 8+ hours)

Recipe View Preheat an outdoor grill for medium heat (about 350-400°F or 175-200°C) and lightly oil the grate to prevent sticking. Remove chicken from the marinade; reserve the marinade for later use. (Prep Time: 5 minutes)

Recipe View Place chicken on the preheated grill. Cook until no longer pink in the center and the juices run clear when pierced with a fork, turning halfway through the cooking process. This should take approximately 12 to 15 minutes, but cooking times may vary depending on the thickness of the chicken thighs and the heat of your grill. An instant-read thermometer inserted into the center should read at least 170 degrees F (77 degrees C). (Grilling Time: 12-15 minutes)

Recipe View While the chicken is grilling, bring the reserved marinade to a rolling boil in a small saucepan over medium-high heat. Once boiling, reduce heat to low; simmer, uncovered, until the marinade has slightly thickened and reduced, about 5 minutes. Be sure to watch it carefully to prevent burning. (Simmer Time: 5 minutes)

Recipe View Once the chicken is cooked through, remove it from the grill and let it rest for a few minutes. Drizzle the reduced marinade generously over the cooked chicken before serving. This adds a beautiful glaze and intensifies the flavor. (Resting Time: 3 minutes)