Recipe: Quick, delicious thighs, Caribbean Jerk Chicken of course

Jerk ChickenDark meat chicken gets a bad rap. Sure, it’s a tiny bit higher in calories but chicken thighs and drumsticks boast more flavor and juicy, savory goodness. Plus, they’re not going to set me back as many shekels. In this jerk chicken recipe, the Caribbean seasoning rub includes the earthier scents of nutmeg and allspice, which melds well with this fattier meat.

This super fast, super flavorful recipe takes about 5 minutes to prep and 10 minutes to cook, so feel free to whip it up for a weeknight meal.

Inspired by a recipe in Cooking Light Magazine

Caribbean Jerk Chicken

2 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon ground ginger
1/2 teaspoon  dried thyme
1/4 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon  nutmeg
1/4 teaspoon  cayenne pepper
A few grinds of the pepper mill or 1/8 teaspoon black pepper
4 skin-on, boneless chicken thighs (you can skin them but you’ll lose flavor)
Cooking spray

Directions

1. Combine all ingredients except the chicken in a small bowl.
2. Rub the spice mixture liberally all over the thighs. Let stand 5 minutes.
3. Heat a large skillet over medium-high heat and coast pan with cooking spray. Add chicken and cook 5 minutes each side or until done.

Serve with a side of baked sweet potato fries and a green salad.

Pair this dish with a soft, fruity zinfandel like Folie a Deux or a hearty, fruity white wine like this Chenin Blanc from Pepi.

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