Ingredients
-
1 pound boneless, skinless chicken thighs (about 6)
-
Kosher salt
-
Fresh ground black pepper
-
2 tablespoons all-purpose flour
-
2 teaspoons paprika
-
½ teaspoon cayenne pepper
-
¼ teaspoon freshly grated nutmeg
-
¼ teaspoon garlic powder
-
¼ cup canola oil
-
Juice from half a lime
Directions
Sub-Title: An Authentic Caribbean Flavor Explosion
Description: This recipe is perfect for anyone looking for a flavorful take on traditional Jamaican jerk chicken thighs. It incorporates various spices and seasonings that are commonly used in Caribbean cooking, resulting in a bold yet delicious dish.
Ingredients:
– 1 pound boneless, skinless chicken thighs (about 6)
– Kosher salt
– Fresh ground black pepper
– 2 tablespoons all-purpose flour
– 2 teaspoons paprika
– ½ teaspoon cayenne pepper
– ¼ teaspoon freshly grated nutmeg
– ¼ teaspoon garlic powder
– ¼ cup canola oil
– Juice from half a lime
Instructions:
1. Preheat oven to 425 degrees Fahrenheit.
2. Place chicken thighs on a plate and sprinkle them evenly with kosher salt and freshly ground black pepper.
3. In a small bowl, whisk together flour, paprika, cayenne pepper, nutmeg, garlic powder, and ¼ cup canola oil.
4. Carefully coat each piece of chicken with the mixture using your hands. Allow excess to drip off.
5. Combine remaining oil with lime juice in a bowl. Use your hand to dip each piece of chicken into the marinade, ensuring that they are well coated. Set aside to marinate for at least 1 hour, but preferably overnight.
6. Bake the chicken in the preheated oven for about 30 minutes, or until golden brown and crisp.
7. Serving suggestions: serve with rice and peas, or any other side dish you enjoy with Caribbean meals.
Difficulty Level: Medium
Servings: 6
Nutrition Information: Calories per serving: 189 | Protein: 17 g | Fat: 5.3 g | Carbohydrates: 4.6 g | Saturated Fat: 1.7 g | Trans Fat: 0 g | Cholesterol: 11 mg | Iron: 2.2 mg | Sodium: 244 mg | Calcium: 34 mg | Vitamin D: 0 IU | Folate: 20% | Vitamin B12: 0% | Vitamin A: 0 IU | Carotenoids: 0 IU
Total Time Needed: 1 hr 30 min (including marination)
Note: If you have a food processor, you can use it to create the dry rub for the chicken thighs. Just process the dry ingredients (flour, paprika, etc.) in batches.
Steps
|
1
Done
|
Preheat oven to 425 degrees Fahrenheit. |
|
2
Done
|
Place chicken thighs on a plate and sprinkle them evenly with kosher salt and freshly ground black pepper. |
|
3
Done
|
In a small bowl, whisk together flour, paprika, cayenne pepper, nutmeg, garlic powder, and ¼ cup canola oil. |
|
4
Done
|
Carefully coat each piece of chicken with the mixture using your hands. Allow excess to drip off. |
|
5
Done
|
Combine remaining oil with lime juice in a bowl. Use your hand to dip each piece of chicken into the marinade, ensuring that they are well coated. Set aside to marinate for at least 1 hour, but preferably overnight. |
|
6
Done
|
Bake the chicken in the preheated oven for about 30 minutes, or until golden brown and crisp. |
|
7
Done
|
Serving suggestions: serve with rice and peas, or any other side dish you enjoy with Caribbean meals. |
|
8
Done
|
5.3 g | Carbohydrates: |
|
9
Done
|
4.6 g | Saturated Fat: |
|
10
Done
|
1.7 g | Trans Fat: 0 g | Cholesterol: 11 mg | Iron: |
|
11
Done
|
2.2 mg | Sodium: 244 mg | Calcium: 34 mg | Vitamin D: 0 IU | Folate: 20% | Vitamin B12: 0% | Vitamin A: 0 IU | Carotenoids: 0 IU |
