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Posts Tagged ‘bone in chicken thighs’

Several years ago one of my girlfriends brought me back a jar of jerk marinade from her honey moon trip to Jamaica.  It was hot, spicy and all things good.  The sauce didn’t last long and oddly enough we haven’t taken the time to make our own jerk seasoning sauce….until yesterday.

I had everything in the fridge needed to whip up a marinade and so the plan was set in motion and the marinade prepared.  I ended up keeping 2/8 chicken thighs separate, marinating with olive oil and light seasonings since we did not know what to expect heat (spicy) wise.  I marinated the chicken for about 5 hours.  I only had half a jalapeno left from a previous recipe with a few ribs/seeds intact…so this is what I used. The end result, a flavourful, tasty, mild jerk chicken (hint of heat) that 3 of us loved.  The 4th preferred the chicken without green on it (lol).

Adapted from Everyday Food

Jerk Chicken

1 bunch green onions, trimmed and chopped
3 garlic cloves, rough chop
1 jalapeno chile, chopped (if you like it spicy use the whole thing, seeds & ribs intact, when I made it I only used half and it was mild)
2 tbsp lime juice, fresh squeezed
2-3 tbsp olive oil
1 tbsp brown sugar
1-2 tsp allspice
1 tsp dried thyme
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp pepper
2-3 tbsp water
8 chicken thighs, bone in/skin on

IN a blender combine green onions, garlic, jalapeno, lime juice, olive oil, brown sugar, allspice, thyme, cinnamon, salt, pepper and water. Blend until mixture smooth. Reserve 1/4 cup for grilling.

Place chicken in a ziplock bag. Sprinkle additional salt & pepper on your chicken. Add your marinade squishing your bag to ensure chicken coated well. Close bag and refrigerate/marinate for a minimum 2 hours. Turn bag occasionally.

Remove chicken from marinade and place on a heated & oiled BBQ. Close cover and grill at medium-high heat turning occasionally until chicken is dark brown or blackened if you prefer, about 10 minutes.

Move chicken to cooler part of BBQ and brush with reserved marinade. Cover again and continue to cook chicken another 15 minutes or until juices run clear.

I served it with some yellow potatoes I cubed and slow cooked (30 minutes) in a sauce pan with butter/olive oil, salt/pepper and some fresh veggies.

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Inspiration struck again.  So many recipes so little time.  I like complete meal ideas…makes it a little easier for me to pull together a meal quickly when time is short. This one takes about 20 minutes from start to finish.

Adapted from Everyday Food

Crispy Lime Ginger Chicken Thighs

1 tbsp grated ginger, peeled & grated
1 tbsp fresh lime juice
2 tsp curry powder
4 green onions, sliced thin
Salt & Pepper
6-8 bone in chicken thighs
Cooking Spray (Pam)
Toasted sesame seeds (optional)

Turn oven/broiler on. Ensure your top rack is approximately 4 inches from top heating element.

In a small bowl combine ginger, lime juice, curry powder, green onions, salt and pepper. Mix to form a paste.

Season your chicken with salt & pepper and place on a rimmed, sprayed baking sheet. Gently loosen skin from each piece. Dividing evenly, rub lime ginger mixture under skin.

Place thighs skin side down on baking sheet and broil for 5 minutes. Flip thighs and continue to broil/bake until skin is crisp approximately 8 minutes more. If you have an instant read thermometer it should read 165F when inserted into thickest part of chicken.

Serve drizzled with pan juices, toasted sesame seeds and Couscous with Carrots & Cilantro.

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