My best Jerk Chicken Thighs with a pineapple orzo

I've got a lot of jerk recipes, we love jerk.  But this one is just so easy and delicious and it comes out perfect every time!  Juicy, spicy and that salty lime grilling sauce just takes it over the top. Give it a try. 

First, the marinade for the chicken: 

6 bone in, skin on chicken thighs
3-4 TBSP of Walkerswood Jamaican Jerk Seasoning Hot and Spicy (they also have a mild version but harder to find). If you don't do spice, don't do this recipe. This chicken is hot. 
Dried thyme - about 1/2 TBSP
Smoked paprika - about 1/2 TBSP
Salt and pepper
1/4 cup-1/2 cup canola oil (you need enough oil to be able to move and shake the chicken around to get the seasoning coating all around and so the chicken doesn't stick on the grill)

Marinate overnight or at least 8 hours. 

Brushing sauce for the grill: 

3 TBSP butter, melted
Juice of 1 lime
2 TBSP of Walkerswood Jamaican Jerk Seasoning Hot and Spicy

Directions for the chicken: 

1. Take chicken out of the fridge 30 minutes before grilling

2. Preheat grill to medium low

3. Place chicken thighs skin side down on directly over the burners, close the lid and peak every few minutes for flare ups.  A small flare up is ok and will actually help char the skin. 

4. At 10 minutes, flip the chicken and brush with sauce. If you nudge the chicken and it doesn't come away from the grates easily, leave it a few more minutes. You don't want to break that skin and leave it on the grates!

5. Now, every 5 minutes, flip and brush and rotate chicken (especially if you have a hot part of the grill).  After about 30-35 minutes your chicken should be charred on all sides and register 165 degrees internal temp. 

Serve with my pineapple orzo.  It's a take on a crispy fried rice with a tropical flair.  Eat it on the side to cool down the spice from the chicken or cut up your chicken and throw it on top!  Enjoy! 

For the pineapple orzo: 

1 cup orzo pasta
2-3 TBSP olive oil
2 TBSP juice from the pepperoncini jar
1 jalepeno, diced small
About 1-1.5 cups of diced pineapple
2 TBSP green onion
2 TBSP cilantro
salt and pepper
Zest and juice of 1 lime

Directions for the orzo: 

1. Cook orzo according to package directions. Drain and immediately toss in 1 TBSP olive oil and your liquid from pepperoncini jar. You can cook the orzo in advance. 

2. Heat a large cast iron skillet to medium high. Add a turn or two of olive oil.  Add the orzo and "toast" for 2 minutes, stir, 2 minutes. 

3. Add the jalepeno and pineapple and cook for 2 minutes. At this point, if your chicken is not ready, turn off the heat and keep the orzo warm. 

4. When the chicken is done turn on the heat again, add the green onion, cilantro, lime zest and juice and some salt and pepper.  Toss and warm through. 

Serve! 

Tip: If you can avoid it, avoid canned pineapple.  If you find a fresh pineapple, cut it all up into large chunks and you can freeze the chunks in a ziptop bag in the freezer.  I was able to make this recipe 3 times with 1 pineapple.  If you can't find fresh, try flash frozen pineapple from the freezer section.