Caribbean Jerk Chicken
I didn’t grow up eating jerk chicken, but I did get introduced to it during my undergraduate years. I enjoyed it so much, I kept looking for Caribbean restaurants whenever I moved. This year, due to quarantine, I tried my hand at making some jerk chicken thighs. Below is the recipe.
- Ingredients
- 1 1/2 lbs of chicken thighs
- 3 cloves of minced garlic
- 1 medium shallot, finely chopped
- 4 tsps of dark brown sugar
- 2 tsps of paprika
- 1/2 tsp of ground cloves
- 1 tsp of ground allspice
- 1 tsp of onion powder
- 1/2 tsp of cayenne powder
- 3 tsps of olive oil
- salt & pepper to taste
- Directions
- Mix the chicken and all the spices together and let it marinate for at least 4 hours.
- If you want it spicer, decrease the amount of brown sugar and increase the amount of allspice and cayenne powder.
- You can either bake the chicken or saute it on the stove in a cast-iron skillet. I baked the chicken thighs until they reached 165 degrees Fahrenheit.
- Enjoy your jerk chicken with some rice or anything on the side.
- Mix the chicken and all the spices together and let it marinate for at least 4 hours.
One Comment
Cassandra Bridges
I think I will try this chicken. Less spicy, of course!