Tonight I needed to redeem myself from my “blackened” chicken fiasco the other day, and confirmed that when I’m paying attention this Skillet Jerk Chicken recipe is still delish ๐ This recipe is fragrant, spicy, and flavorful and even better? Start to finish 30 MINUTES!! Bring this out on a Tuesday because it’s delicious and easy, or on Saturday because…it’s still delicious and easy ๐
INGREDIENTS
- 1 tbsp Light Brown Sugar
- 1 tbsp Ground Coriander
- 1/2 tbsp Onion Powder
- 1/2 tbsp Garlic Powder
- 1/4 – 1/2 tbsp Cayenne (feel free to omit if you’re a spice wimp like me!)
- 1/2 tsp Dried Thyme
- 1/2 tbsp Salt
- 1/2 tsp Black Pepper
- 1 tbsp Ground Ginger
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Allspice
- 1/2 tsp Ground Cloves
- 6 Chicken Thighs
- 1 tbsp Olive Oil
INSTRUCTIONS
Preheat oven to 425 degrees.
This recipe uses your whole spice cabinet and I love it for that! See?? I needed to own all of them…
Combine all spices in a small bowl.
Coat the skin side only with spices.
Heat olive oil in a cast iron skillet over medium heat. Place the chicken skin side down in the skillet and leave undisturbed for 2-3 minutes to crisp the skin and render the fat.
Flip the chicken over. Mmm crispy chicken skin.
Place the skillet in the oven and cook for 18 – 20 minutes or until the internal temperature reaches 165 degrees.
I love to serve this with Coconut Rice —it tones down the spice and is the perfect compliment!
TIP: Check out my post on How to Clean a Cast Iron Skillet
Follow me on Instagram and tag #500spatulas so I can see all the recipes you make.
Skillet Jerk Chicken
Ingredients
- 1 tbsp Light Brown Sugar
- 1 tbsp Ground Coriander
- 1/2 tbsp Onion Powder
- 1/2 tbsp Garlic Powder
- 1/4 - 1/2 tbsp Cayenne
- 1/2 tsp Dried Thyme
- 1/2 tbsp Salt
- 1 tsp Black Pepper
- 1 tbsp Ground Ginger
- 1/2 tsp Cinnamon
- 1/2 tsp Allspice
- 1/2 tsp Ground Cloves
- 6 Chicken Thighs
- 1 tbsp Olive Oil
Instructions
- Preheat oven to 425 degrees
- Combine all spices in a small bowl.
- Coat the skin side only with the spices.
- Heat olive oil in a cast iron skillet over medium heat. Place the chicken skin side down in the skillet and leave undisturbed for 2 - 3 minutes to crisp the skin.
- Flip the chicken and place the skillet in the oven for 18 - 20 minutes or until internal temperature is 165 degrees.
- Serving Suggestion: I like to serve this with a coconut rice to tone down the heat some.