Name: Jerk Chicken with Sour Cream
Prep time: 20 min
Cook time: 1 d 14 min
Total time: 1 d 34 min
Yield: 6 servings
Ingredients: ½ yellow onion, finely chopped; 2 scotch bonnet chiles, seeded and finely chopped; 4 teaspoons garlic powder; 2 teaspoons ground allspice; 2 teaspoons dried thyme; 1 teaspoon cayenne pepper; 1 teaspoon ground black pepper; 1 teaspoon dried sage; ½ teaspoon ground nutmeg; ½ teaspoon ground cinnamon; 2 teaspoons salt; 2 teaspoons sugar; ¼ cup/60 milliliters white wine vinegar; 2 tablespoons vegetable oil; 2 tablespoons soy sauce; 2 tablespoons fresh lime juice; 12 bone-in, skin-on chicken thighs; Sour cream for serving

Ingredients

Marinade

Special Equipment

instant-read thermometer

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Instructions

In a large bowl combine the ingredients for the marinade and mix well. Add the chicken thighs and turn to coat evenly. Cover and refrigerate for 12 to 24 hours.
Prepare the grill for direct cooking over medium heat (350° to 450°F) .
Prepare the grill for cooking over medium heat (400°F) .
Using tongs, remove the thighs from the marinade, letting any excess marinade fall back into the bowl. Grill the chicken, skin side down first, over direct medium heat, with the lid closed as much as possible, until an instant-read thermometer inserted into the thickest part of the chicken (not touching bone) registers 165°F , about 14 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes.
Using tongs, remove the thighs from the marinade, letting any excess marinade fall back into the bowl. Grill the chicken, skin side down first, over medium heat, with the lid closed as much as possible, until an instant-read thermometer inserted into the thickest part of the chicken (not touching bone) registers 165°F , about 14 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes.
Serve the chicken warm with sour cream.