Jerk Chicken Thighs
Ingredients
Directions
Ingredients
2
habanero peppers
2 tbsp
lime juice
2 tbsp
brown sugar, packed
1 tbsp
ground allspice
1 tbsp
fresh thyme leaves
1 tbsp
grated fresh ginger
1 tbsp
minced garlic
1 tbsp
minced green onion
1 tsp
turmeric
1 tsp
nutmeg
1 tsp
cinnamon
1 tsp
salt
4-6
bone-in, skin-on chicken thighs
Jerk Chicken Thighs
Slather this outstanding jerk marinade on pork roast, kebabs, whole chickens; it’s great on just about anything. Tangy, sweet, and surprisingly not too hot—the habaneros really mellow as the meat cooks. Feel free to grill the chicken thighs in summer or bake them in the oven them year-round.
4-6 servings
- Wearing plastic or latex gloves, remove the stems, seeds, and membranes from the habaneros and discard. Mince the peppers very finely. Combine with the remaining ingredients (except for chicken) to make a paste. Rub this paste all over the chicken thighs. Set the thighs aside, or cover tightly and refrigerate overnight if you like.
- When ready to cook, preheat the oven to 350°F. Place the chicken on a baking sheet, skin side up. Bake about 50 minutes, until the chicken is cooked through.
Recipe by Tara Tuckwiller