First lets trim the chicken
Lay the chicken thighs flat on a cutting board and lightly pull the access skin out along the board. You want to trim the skin but leave enough to cover the flesh. You're almost left with a square/rectangular shape. turn the thigh over to reveal the underside flesh and bone. Remove all access fat where possible.
Add all the wet ingredient's into a bowl. Slice and chop the Onions, Garlic and Scotch Bonnets and add to the same bowl. Add all the dry ingredients and mix well. Half the lime and squeeze in to the mix. Pour the marinade in to a sealable freezer bag. Place the chicken thighs in the freezer bag and put into the fridge for at least 12 hours or preferably over night.
To the Grill
Set the grill for Direct cooking - see our techniques page for all the setups.
You want a grill temperature of approx.. 200C/390F. Prepare the grill by Lightly oiling the grate. This will prevent the meat from sticking grate.
A hand full of soaked Hickory chips is placed over the coals at start of cook and again when turning the checken.
Place the Chicken Thighs directly over the heat and close the BBQ lid. Cook for approx. 12 - 15 minutes and turn over - you should have a nice light char. Cook the other size for another 12 - 15 minutes or until you have an internal temperature of 75C/167F
Serve with Sour Cream.
Recommended Side Dish
Rice and Beans, Mango and Chilli Salsa or
Papaya and Avocado Salad.