Ingredients
- 2 pounds boneless, skinless chicken thighs
- 3 green onions, roughly chopped
- 2 habanero peppers, stemmed
- 1 clove garlic
- 3 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 tablespoon dark brown sugar
- 1 teaspoon allspice
- ½ teaspoon nutmeg
- ½ teaspoon thyme
What Makes This Recipe So Good
Cooking Hints
- Preheat the grill to medium-high heat to get a nice sear without burning.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safe eating.
Step 1
Put the chicken thighs in a large zip-top bag. In a blender or food processor, combine the green onions, habanero peppers, garlic, lime juice, soy sauce, brown sugar, allspice, nutmeg, and thyme. Blend everything until it’s smooth. Pour this marinade over the chicken in the bag, seal it up, and pop it in the fridge for about 2 hours to soak up all those flavors.
Step 2
When you’re ready to cook, heat your grill to medium-high and brush the grates with a little oil to keep the chicken from sticking. Take the chicken out of the marinade, letting any extra drip off, and toss the marinade. Place the thighs on the grill and cook them for around 16 minutes, flipping once halfway through. Keep an eye on them so they cook evenly and make sure the juices run clear. If you have a meat thermometer, the chicken should register at least 165°F in the thickest part before you take it off the grill.
