Grilled Caribbean Chicken Thighs
Grilled Caribbean Chicken Thighs requires about 45 minutes from start to finish. One portion of this dish contains around 75g of protein, 14g of fat, and a total of 1402 calories. This recipe serves 4. For $11.2 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. 144 people found this recipe to be yummy and satisfying. If you have jerk seasoning, soy sauce, kosher salt, and a few other ingredients on hand, you can make it. This recipe is typical of Central American cuisine. It is perfect for The Fourth Of July. It works well as a pricey main course. It is brought to you by Foodnetwork. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 91%, this dish is awesome. Similar recipes include Caribbean Chicken Thighs, Grilled Caribbean Chicken, and Grilled Caribbean Chicken Breasts.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1/2 cup basil leaves
3 Japanese eggplants (about 1 1/4 pounds), sliced 1/2 inch thick
2 tablespoons honey
1 tablespoon jarred jerk seasoning paste
Juice of 1 lime, plus wedges for serving
Kosher salt and freshly ground pepper
1 mango, thinly sliced
1/4 cup extra-virgin olive oil, plus more for brushing
1 cup mango nectar or tropical orange juice blend
2 scallions, thinly sliced
1 tablespoon soy sauce
8 skin-on, bone-in chicken thighs, trimmed (about 3 pounds)
Equipment:
grill
bowl
sauce pan
aluminum foil
Cooking instruction summary:
Preheat a grill to medium heat. Season the chicken with salt and pepper. Combine the mango nectar, lime juice, honey, soy sauce and 1 teaspoon jerk paste in a large bowl. Add the chicken; rub to coat. Remove the chicken to a plate; brush with olive oil. Transfer the sauce mixture to a saucepan; bring to a boil. Reduce the heat; simmer until slightly thickened, 7 minutes. Keep warm over low heat. Meanwhile, transfer the chicken skin-side up to the grill, cover and cook until browned, about 15 minutes. Flip and grill until the skin is browned and crisp and the chicken is cooked through, 5 to 7 more minutes. Transfer to a plate and tent with foil to keep warm. Combine the olive oil and remaining 2 teaspoons jerk paste in a small bowl. Brush the eggplants with the jerk oil and season with salt. Grill until marked and tender, about 3 minutes per side. Transfer to a large bowl and add the mango, scallions and basil; season with salt and pepper. Pour the warm sauce over the chicken and serve with the eggplant-mango salad and lime wedges. Photograph by Charles Masters
Step by step:
1. Preheat a grill to medium heat. Season the chicken with salt and pepper.
2. Combine the mango nectar, lime juice, honey, soy sauce and 1 teaspoon jerk paste in a large bowl.
3. Add the chicken; rub to coat.
4. Remove the chicken to a plate; brush with olive oil.
5. Transfer the sauce mixture to a saucepan; bring to a boil. Reduce the heat; simmer until slightly thickened, 7 minutes. Keep warm over low heat.
6. Meanwhile, transfer the chicken skin-side up to the grill, cover and cook until browned, about 15 minutes. Flip and grill until the skin is browned and crisp and the chicken is cooked through, 5 to 7 more minutes.
7. Transfer to a plate and tent with foil to keep warm.
8. Combine the olive oil and remaining 2 teaspoons jerk paste in a small bowl.
9. Brush the eggplants with the jerk oil and season with salt. Grill until marked and tender, about 3 minutes per side.
10. Transfer to a large bowl and add the mango, scallions and basil; season with salt and pepper.
11. Pour the warm sauce over the chicken and serve with the eggplant-mango salad and lime wedges.
12. Photograph by Charles Masters
Nutrition Information:
covered percent of daily need
