Grilled Pineapple Jerk Chicken

By amberwherley

Ingredients

• 1/4 Cup Jerk Chicken Spice Mix (Commercially available)
• 1 Cup Pineapple Chunks with juice (I used a fresh pineapple, canned works as well)
• 8 Chicken Thighs
• Salt and Pepper a pinch each

Details

Adapted from pinterest.com

Preparation

Step 1

Pre-heat the grill
First, make the glaze sauce... In a blender, combine the Pineapple with juice and the Jerk Spice.
Arrange the thigh suspended over a muffin pan.
Brush and pour the half portion of sauce evenly distributed among the 8 thighs.
Season with Salt and Pepper
Move to the grill. You will be using the grill as an oven. Put the muffin tins over a medium hot heat and close the lid. You will cook until the internal temperature at the thickest part of the thigh reaches 165 degrees. This should take about 20-25 minutes. The skin will take on a crispy golden caramelized appearance.
Brush with remaining sauce and close the lid for the sauce to heat... just for an additional 2 minutes.
Do not over cook, that dries out the meat.
Remove from the heat and allow to rest for about 5 minutes before serving.
Serve HOT and Enjoy!