Pickapeppa sauce is kind of the Jamaican version of a Worcestershire or steak sauce. It’s a spicy/sweet/savory blend of tomatoes, onions, cane vinegar, peppers, mangoes, raisins, tamarind, and secret spices. While it smells a lot like jerk seasoning, it doesn’t have anywhere near the heat. Often called “Jamaican ketchup,” you can use it as a condiment, a barbecue sauce, or (as in this recipe) a marinade.
8-12 chicken thighs
1 bottle Classic Pickapeppa Sauce
1 tablespoon dried thyme
2 tablespoons soy sauce
2 tablespoons brown sugar
Combine all of the ingredients, except the chicken, and stir until the sugar has dissolved. Put the chicken in a Ziploc bag and cover with the marinade. Squeeze the air out of the bag and seal. Marinate in the refrigerator for at least 2 hours, overnight is better, 48 hours rocks.
Set your grill up for an indirect cook over medium-high (400°F) heat. Put the thighs on the grill skin side down. Close the lid and cook for 20 minutes. Flip and cook until the internal temperature has reached 180°F in the thickest part of the thighs, about another 40 minutes.
When the chicken is done, remove it to a warm plate and let it rest for 5-10 minutes. Serve with more Pickapeppa sauce and a Caribbean hot sauce on the side.