Poulet's Jerk Chicken Thighs

The recipe Poulet's Jerk Chicken Thighs can be made in approximately 1 hour and 45 minutes. One serving contains 720 calories, 47g of protein, and 55g of fat. This recipe serves 4. For $1.85 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. It is an affordable recipe for fans of Central American food. 46 people were glad they tried this recipe. Head to the store and pick up bone-in skin-on chicken thighs, raw sugar, ground cloves, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Serious Eats. A couple people really liked this main course. Overall, this recipe earns a solid spoonacular score of 60%. If you like this recipe, take a look at these similar recipes: Mango Barbecued Jerk Chicken Thighs, Jerk Chicken Thighs With Mango Salsa, and Jerk Rubbed Chicken Thighs with Home-Made Mango-Habanero Hot Sauce.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 In a small bowl, combine the peanut oil, garlic, chile(s), celery seeds, cumin, allspice, nutmeg, cloves, cinnamon, salt, and sugar and stir to make a smooth paste. Spread 2 to 3 teaspoons of the paste on the skin of the chicken thighs. Let stand at room temperature for 30 minutes before cooking. 2 Build a medium fire in a charcoal or wood grill or heat a gas grill to medium. Use a clean, well-cured grate. If you are using charcoal or wood, you want hot embers, not flames. 3 Arrange the thighs, skin-side down, on the grill and let them cook for 5 minutes or so before you move them. After that, I like to flip them every 5 minutes or so to keep them from sticking and to keep from burning the skin. Plan on standing, turning, flipping and generally worrying the chicken for 30 to 40 minutes. 4 If your chicken is burning or the fat is igniting flames, turn the heat down or move the chicken to a cooler spot on the grill. (You can also douse the flames with a squirt bottle if there’s no room to move the chicken out of the way.) Work slowly and the result will be a deep-mahogany-colored exterior concealing a well-cooked but juicy interior. That smoky flavor and crispy skin are worth the wait. 5 When the chicken is done, you will see that is has shrunk considerably. The meat should be firm but with a little give when you poke it with your finger. Look for a reading of 175°F on an instant-read thermometer. If you’re unsure, cut into a piece and take a peek. Look for clear, not red or pink, juices running from the spot where you pierced the meat and opaque, barley pink flesh at the bone. 6 Platter the chicken and serve.

 

Step by step:

1. 1

2. In a small bowl, combine the peanut oil, garlic, chile(s), celery seeds, cumin, allspice, nutmeg, cloves, cinnamon, salt, and sugar and stir to make a smooth paste.

3. Spread 2 to 3 teaspoons of the paste on the skin of the chicken thighs.

4. Let stand at room temperature for 30 minutes before cooking.

5. 2

6. Build a medium fire in a charcoal or wood grill or heat a gas grill to medium. Use a clean, well-cured grate. If you are using charcoal or wood, you want hot embers, not flames.

7. 3

8. Arrange the thighs, skin-side down, on the grill and let them cook for 5 minutes or so before you move them. After that, I like to flip them every 5 minutes or so to keep them from sticking and to keep from burning the skin. Plan on standing, turning, flipping and generally worrying the chicken for 30 to 40 minutes.

9. 4

10. If your chicken is burning or the fat is igniting flames, turn the heat down or move the chicken to a cooler spot on the grill. (You can also douse the flames with a squirt bottle if there’s no room to move the chicken out of the way.) Work slowly and the result will be a deep-mahogany-colored exterior concealing a well-cooked but juicy interior. That smoky flavor and crispy skin are worth the wait.

11. 5

12. When the chicken is done, you will see that is has shrunk considerably. The meat should be firm but with a little give when you poke it with your finger. Look for a reading of 175°F on an instant-read thermometer. If you’re unsure, cut into a piece and take a peek. Look for clear, not red or pink, juices running from the spot where you pierced the meat and opaque, barley pink flesh at the bone.

13. 6

14. Platter the chicken and serve.

Nutrition Information:

covered percent of daily need