Skillet Jerk Chicken

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 😂 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 😜

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. 

Print Pin

Skillet Jerk Chicken

Prep Time 2 minutes

Cook Time 18 minutes

Total Time 20 minutes

Author Talia Kornfeld

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.