Reasonably priced chicken thighs make a Caribbean-accented meal when seasoned with classic island spices and sautéed. Serve alongside peaches tossed with lime juice or fresh pineapple with cilantro.
2 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon ground ginger
1/2 teaspoon dried thyme
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground red pepper
1/8 teaspoon freshly ground black pepper
8 skinless, boneless chicken thighs
How to Make It
Combine first 9 ingredients in a small bowl. Rub spice mixture evenly over chicken. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken, and cook 5 minutes on each side or until done.
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This is a great way to add some spice (pun intended) to chicken thighs. It's easy and quick so it's good for a week-night dinner. The thighs also taste delicious and any leftovers reheat well in the microwave. Be careful not to overcook, as the spices will taste bitter if they burn. Served with Israeli couscous, sautéed asparagus and a green salad.
This was so quick to prepare and totally scrumptious. I used a grill pan and the chicken was very juicy. I will definitely make on the oudorr grill in the summer. Served with cabbage and peas and rice.
The spice combo is perfect for my whole family, not to hot for the kids but tasty enough to rate well with the adults. The chicken stays very moist because it is dark meat, so I also grill this recipe in the summer. I usually serve this chicken with fresh grilled squash or eggplant and a rice pilaf with almonds and parsley.
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