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Caribbean Chicken Thighs

by on June 12, 2014 in Main Courses, Poultry June 12, 2014 Main CoursesPoultry
See post on Meagan {I Eat Therefore I Cook}’s site!
4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

Chicken marinated in jalapeno, citrus, garlic and spices then broiled to get a nice and crispy skin.

Ingredients

  • 3 whole Limes, Juiced
  • 3 cloves Garlic, Roughly Chopped
  • ½ whole Onion, Roughly Chopped
  • 1 whole Jalapeno, Roughly Chopped
  • 2 stalks Green Onion, Roughly Chopped
  • 6 ounces, fluid Pineapple Juice
  • 2 Tablespoons Brown Sugar
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Allspice
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Pepper
  • 1 Tablespoon Salt
  • 1 teaspoon Italian Seasoning
  • 4 whole Bone In Chicken Thighs

Preparation

1. Prepare marinade: In a food processor, add lime juice, garlic, onion, jalapeno, and green onion. Pulse until pureed.
2. Pour the onion mixture into a small bowl and add pineapple juice, brown sugar, and spices. Mix together.
3. In a gallon-sized zip-top plastic bag, add chicken and marinade. Seal the bag and gently mix together. Place bag in the fridge and let chicken marinate for at least 4 hours to 24 hours.
4. Preheat broiler. Remove chicken from bag and place it skin side down on a rimmed baking sheet that you’ve lined with aluminum foil. Cook for 5 minutes or until the tops are no longer pink. Flip them over and cook for remaining 25 minutes or until the skin is crispy.
5. Serve immediately. Enjoy!

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2 Reviews

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Elizabeth on 6.17.2014

This dish was fabulous! I marinated boneless, skinless thighs for about 9 hours then grilled the chicken and it was so delicious. I made a sauce but it really didn’t need it, the flavors were so good.

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Jenelle Miller on 6.14.2014

the marinade was awesome!! However next time I will use boneless breasts—just don’t like the bone in. Also I had to turn the heat down a little—25 minutes on broil was too much. I will make this again!

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