This. is. phenomenal! I'm getting ready to throw a "Caribbean themed" birthday party and needed a chicken recipe for a crowd. We ran a test run of this recipe tonight to see how it tasted. My experience with my husband's grilling "technique" of boneless skinless breasts is that we get sawdust breasts. We went with bone in, skin on thighs to start just to see what the flavor would be. The grilling presents a problem because the skins start fires. To avoid fires, we marinated the thighs from morning until night and did not change the marinade at all, perfect as is. We removed the chicken from the marinade and baked the thighs at 400 degrees for 25 minutes on one side, turning halfway to 20 minutes on the other side. Meanwhile, we reduced the remaining marinade in a sauce pan to use as a mop when the chicken was being grilled for caramelizing and grill marks. The grill was pre-heated to 300F. We took the cooked thighs from the oven and placed them on the grill, skin side down first and mopped them with the reduced marinade and grilled for 5-7 minutes, then flipped them, mopped again and grilled for another 5-7 minutes just to get a good caramelizing on the outside for a total of about 14-15 minutes. We poured some of the reduced marinade over the finished product for moisture (just in case). This produced a very moist, tender, FLAVORFUL chicken thigh. We are going to do breasts and thighs for the party, this was PERFECT. Not too hot, or sweet, just perfect!
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This. is. phenomenal! I'm getting ready to throw a "Caribbean themed" birthday party and...