Ingredients
Units
Scale
Boneless chicken thighs
Marinade
- 1 tbsp Ground thyme
- Habanero (how much depends on you spice tolerance)
- 1/2 cup Brown sugar
- 2 tbsp Soy sauce
- 1/2 tsp Nutmeg
- Green onions chopped
- 1 tsp Cinnamon
- 1 tsp Ginger
- 3 tsp Allspice
- 5–6 Garlic cloves
- 1 tbsp olive oil
Sauce
- Reserved marinade
- Red Stripe beer
- Pineapple juice
- Ketchup
Grilled red yam and potato planks
- Olive oil
- Thyme
- Salt
Instructions
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Prepare the Marinade:
- In a bowl, combine ground thyme, habanero (amount based on your spice tolerance), brown sugar, soy sauce, nutmeg, chopped green onions, cinnamon, ginger, allspice, minced garlic cloves, and olive oil.
- Mix until it forms a thick paste-like consistency.
- Reserve 4 tbsp of this marinade for the sauce.
-
Marinate the Chicken:
- Coat the boneless chicken thighs evenly with the marinade. Ensure each piece is well covered.
- Place the marinated chicken in a container or a resealable bag and let it marinate in the refrigerator overnight.
-
Prepare the Sauce:
- In a saucepan, combine the reserved marinade with Red Stripe beer, pineapple juice, and ketchup. The quantities can be adjusted based on taste and the amount of sauce desired.
- Cook over medium heat, stirring occasionally, until the sauce reduces to your desired consistency.
-
Grill the Chicken:
- Preheat your grill. Place the marinated chicken thighs on the grill and cook until they are thoroughly cooked, turning occasionally for even cooking.
- The chicken is done when the internal temperature reaches 165°F.
-
Grill Yam and Potato Planks:
- Slice yams and potatoes into plank shapes.
- Toss them with olive oil, thyme, and salt.
- Grill them alongside the chicken until they are tender and have grill marks.
-
Serve:
- Once the chicken is done, top it with the reduced sauce.
- Serve the chicken over a bed of coconut mango rice (prepared as per my recipe).
- Accompany with the grilled red yam and potato planks on the side.
