Seared and roasted jerk chicken thighs with coconut rice
Laura in the Kitchen · ♥ 2.6K likes · 64.6K views · 10 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole jalapenos
- ginger
- garlic
- soy sauce
- light olive oil or vegetable oil
- brown sugar
- salt
- ground allspice
- ground nutmeg
- ground cinnamon
- ground thyme
- black pepper
Poke the chicken thighs through with a knife so the marinade can seep in.
Scoring the thighs
- 1 whole onion
- 3 tbsp lime juice
Blend the jalapenos, onion, ginger, garlic, soy sauce, oil, lime juice, brown sugar, salt, allspice, nutmeg, cinnamon, thyme and black pepper in a mini chopper until smooth.
- 2 lb bone-in skin-on chicken thighs
- water
- full fat coconut milk
- white rice
- salt
Coat the thighs in half the marinade in a bowl just big enough to hold them; refrigerate, ideally overnight, a minimum of 6 hours, at least an hour.
Place the thighs skin side down in a cast iron skillet and leave untouched to sear, keeping the leftover marinade.
For the rice, combine coconut milk and water, rice and a pinch of salt in a saucepan; bring to a simmer over medium-high heat, then reduce, cover and simmer 15 to 20 minutes until tender.
- limes
Flip the chicken, spoon over the remaining marinade, and finish in a 350F oven about 20 minutes.
Serve with a squeeze of lime and a little cilantro or parsley.