Description
A flavorful and spicy skillet jerk chicken recipe that brings the vibrant taste of Caribbean cuisine to your dinner table. Juicy chicken thighs marinated in a homemade jerk seasoning and cooked to perfection in a cast-iron skillet.
Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken thighs
1 teaspoon ground allspice
1 teaspoon dried thyme
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon smoked paprika
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
2 garlic cloves, minced
1 small Scotch bonnet pepper, seeded and finely chopped
1 tablespoon fresh ginger, grated
2 green onions, finely chopped
2 tablespoons soy sauce
2 tablespoons lime juice
Instructions
In a medium bowl, combine ground allspice, dried thyme, ground cinnamon, ground nutmeg, smoked paprika, sugar, salt, black pepper, and cayenne pepper to create the jerk seasoning.
Add minced garlic, chopped Scotch bonnet pepper, grated ginger, chopped green onions, soy sauce, and lime juice to the bowl with the jerk seasoning. Mix well to form the marinade.
Place the chicken thighs in the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 1 hour, preferably 4 hours, to allow the flavors to develop.
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Remove the chicken from the marinade, letting any excess drip off, and place the thighs in the hot skillet.
Cook the chicken for 6 to 7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely browned and cooked through.
Remove the chicken from the skillet and let it rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes