| Ingredients: |
 |
 |
 |
 |
){kind=small} |
 |
 |
 1. Brush reserved jerk marinade on all sides of thighs. Grill thighs over medium-high wood fire, skin side down, until browned and crusty. Turn thighs over, brush with more marinade and grill until cooked to an internal temperature of 180 degrees F.
|
){kind=small} |
|
|
2. Slice thighs, 1/2-inch thick, across the grain. Portion 4-5 slices per entree.
|
