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:

Quickview
1408k Calories
74g Protein
14g Total Fat
254g Carbs
35% Health Score
Limit These
Calories
1408k
70%

Fat
14g
22%

  Saturated Fat
2g
13%

Carbohydrates
254g
85%

  Sugar
57g
63%

Cholesterol
0.0mg
0%

Sodium
483mg
21%

Get Enough Of These
Protein
74g
149%

Vitamin C
116mg
141%

Fiber
26g
106%

Iron
19mg
106%

Calcium
656mg
66%

Vitamin K
42µg
40%

Vitamin A
1531IU
31%

Vitamin E
3mg
25%

Manganese
0.48mg
24%

Folate
80µg
20%

Potassium
623mg
18%

Vitamin B6
0.27mg
14%

Copper
0.25mg
12%

Magnesium
40mg
10%

Vitamin B3
2mg
10%

Vitamin B1
0.14mg
9%

Vitamin B2
0.13mg
8%

Phosphorus
69mg
7%

Vitamin B5
0.68mg
7%

Zinc
0.49mg
3%

Selenium
1µg
2%

covered percent of daily need
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