The other day I discovered some frozen seasoned black beans in my freezer. Wondering what would be good to serve along side them, I immediately thought about making some jerk seasoned chicken. Although I have eaten jerk chicken many times in one of my favorite local restaurants, I have never actually made it at home. I found a recipe that looked worth trying on Allrecipes and decided I wanted to give it a go.
WOW! What a great chicken dish! So out of the ordinary. Quick and easy too! It's a little spicy, a little sweet and oh so full of flavor. It turned out to be the perfect companion to the Hanover® Bean Essential frozen seasoned black beans I wanted to serve. This chicken recipe will be making a regular appearance at my house, no doubt about that. The entire meal comes together in about 30 minutes or so, making it the perfect weeknight meal.
I took the original recipe and just made a few changes. Instead of a dry rub, I made a paste with the spices and worked it into the raw chicken in a zipper type plastic bag then marinated it for a few hours. When I was ready to cook, I just heated up my nonstick grill pan and grilled them stove top until the chicken was done. I heated up the black beans and the green beans in the microwave and cooked up some rice to go along side. So easy!
Grilled Jerk Chicken Thighs
Servings - 4 Serving size - 2 boneless, skinless chicken thighs Points Plus per Serving - 5 Points+
Calories - 199.5, Total Fat - 8.9g, Carb. - 1.5g, Protein - 27.1g, Fiber - 0g
8 boneless, skinless chicken thighs (approx 1 1/2 lbs - 2 lbs)
1 tsp. kosher salt (or less to liking)
1 tsp. ground allspice
1 tsp. dark brown sugar, packed
1 tsp. onion powder
1 tsp. dried minced garlic
1/2 tsp. black pepper
1/2 tsp. ground ginger
1/2 tsp. cayenne (or more or less to taste)
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/4 tsp. dried thyme
1 TBS. canola oil
- Put the chicken in gallon sized plastic zipper closure bag. Combine all of the remaining ingredients to form a thick paste. Pour onto the chicken and close the bag. From the outside, work the paste into the chicken so that it covers all pieces. Set in refrigerator to marinade 2- 4 hours or overnight.
- Heat nonstick grill pan over med-high heat. Add the chicken pieces so as to not over crowd the pan. Work in batches if you need to. Allow the chicken to get a nice brown crust on one side before turning. (About 6 minutes or so) The sugar will caramelize and could burn, so keep an eye on it. Turn the chicken to cook the other side and grill until internal temperature is 170-180 degrees F and both sides of the chicken are nicely browned.
- Serve with seasoned black beans and rice, if desired. (sides not included in nutritional information provided) This chicken could also be made on a gas or charcoal grilled outdoors.
There were absolutely no leftovers from this meal! Next time, I plan on doubling it so I can have more for lunches the next day. Like I said, sweet, spicy, and flavorful. Definitely not your same old boring chicken recipe.
Here is where I usually tell you a little about what is going on with me...but really, not much, and I'll take the down time! It gives me more time to cook and photograph...which I love!
Stay warm my friends...I did notice a few daffodil bulbs trying to emerge after our bit of a thaw last week. It might not be soon, but Spring will come eventually!!