Batch Jamaican Jerk Chicken Thighs

Caribbean · 75 min · Chicken · dairy-free, keto, low-carb, high-protein

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Ingredients

• 3 lb bone-in skin-on chicken thighs
• 2 Scotch bonnet peppers
• 6 stalks scallions
• 2 tbsp fresh thyme
• 2 tbsp fresh ginger
• 6 garlic cloves
• 1 tbsp ground allspice (pimento)
• 1/2 tsp ground cinnamon
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 3 tbsp lime juice
• 3 tbsp vegetable oil

Method

1. Blend Scotch bonnets, scallions, thyme, ginger, garlic, allspice, cinnamon, soy sauce, brown sugar, lime juice, and oil into a coarse marinade.
2. Coat chicken thighs thoroughly and marinate refrigerated at least 4 hours or overnight in a batch.
3. Preheat oven to 400 F (205 C).
4. Arrange thighs skin-side up on a foil-lined sheet pan and roast 40 minutes.
5. Increase heat to broil for 5-8 minutes to char the skin, watching closely.
6. Rest 5 minutes; confirm internal temperature reaches 175 F before portioning into containers.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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