Spicy Caribbean Jerk Chicken
Prep Time:
Cook Time:
Yields:
Equipment:
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 bell pepper, sliced
- 2 tablespoons of jerk seasoning
- 1 teaspoon of paprika
- 1/2 teaspoon of cayenne pepper
- 1 tablespoon of soy sauce
- 1 tablespoon of brown sugar
- 1/4 cup of pineapple juice
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
Instructions:
- In a bowl, mix together the jerk seasoning, paprika, cayenne pepper, soy sauce, brown sugar, and pineapple juice to create a marinade.
- Place the chicken thighs in a ziplock bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Marinate in the refrigerator for at least 1 hour, preferably overnight.
- Preheat the oven to 400°F (200°C).
- Heat vegetable oil in a large oven-safe skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and sear the chicken thighs, skin-side down, for about 5 minutes until golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion, minced garlic, and sliced bell pepper. Cook for about 3-4 minutes until softened.
- Return the chicken to the skillet, skin-side up. Pour the reserved marinade over the chicken.
- Place the skillet in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and juices run clear.
- Serve the Spicy Caribbean Jerk Chicken hot with rice or roasted vegetables.