Jamaican-Spiced Chicken Thighs

  • Patten Posted: 11/15/09
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    i think i overcooked the chicken and should have marinated it longer. it wasn't bad, but we won't have it again.

  • kudzuqueen Posted: 11/02/09
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    This chicken far exceeded my expectations! As someone else mentioned, grilled chicken dishes tend to all taste the same, but this dish has such unique flavor and is quick and easy. I couldn't find boneless, skinless thighs so I used bone-in and cut off the skin. Cooked them on our Big Green Egg for probably 20 min total at 350-400 degrees. What a wonderful change from grilled chicken breasts!

  • LizlaV Posted: 01/14/09
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    this is a good recipe, easy and healthy. used a whole jalapeno so it had more kick to it, which I prefer. used about a teaspoon of sugar to make it more spicy, less sweet.

  • taylesworth Posted: 08/22/10
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    I didn't pay close enough attention to the ingredients when making my shopping list and bought whole chicken thighs with bone and skin. Once I realized my mistake I decided to make the recipe as listed but cook it longer. Ended up taking 9 minutes per side but turned out great! Very easy to make and quite tasty. I'll definitely be making it again and would happily serve it to company.

  • Lynn75 Posted: 11/02/10
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    This recipe has become a staple recipe in my kitchen over the past couple of years. I always double the seasoning/marinade and let chicken marinate in the fridge overnight if possible, (though definitely not necessary!) and it ALWAYS, ALWAYS gets rave reviews from guests.

  • lksmithnj Posted: 11/10/08
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    Just now realized that I forgot the vinegar...and we didn't miss it a bit. This is a great recipe for a fast dinner. Highly recommended by everyone in the family. East, quick, and very flavorful. I served it with CL mashed potato cakes and CL asparagus with goat cheese, pepper and bacon dressing. Very yummy dinner!

  • Melmay Posted: 02/01/10
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    I've made this recipe many times and it's great! I double the marinade and use regular vinegar instead of the cider vinegar. I generally don't like my meat too sweet so I use a little less sugar than the recipe calls for. I toss the the marinade and thighs into a plastic bag to marinade for a few hours before I saute or grill. It's a great recipe and I get many compliments!

  • EllenDeller Posted: 05/13/09
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    Cut sugar to 1/2 TB, used more jalapeno, and marinated chicken for about 20 minutes. Cooked on the stove in a cast iron skillet. Wonderful flavor, easy to do. Served with mashed sweet potatoes, as suggested, and steamed chard. Really good. Don't skip the allspice--it's crucial.

  • Tina08 Posted: 06/14/09
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    Made this tonight and cooked it out on the grill. I only marinated it for 30 min but 2 hours would be better as it wasn't spicy at all. I added a little oil because I was grilling. Great recipe and I served it with mashed sweet potatoes and fresh green beans.

  • deanderson2000 Posted: 10/25/10
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    Super easy, and my husband and son both gave it a thumbs up -- I don't get many of those from them. We cooked the thighs on the grill instead of using the grill pan, and I served the chicken with roasted sweet potato wedges and a green salad.

  • cmgreen Posted: 06/29/09
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    This is my "go to" recipe when having guests and I want something easy and delicious. I always get rave reviews. I do add more vinegar and soy sauce, about double the amount. Love it.

  • Scottie0695 Posted: 01/17/10
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    I just made this and thought it was outstanding. I followed the recipe exactly except I substituted rice vinegar for cider vinegar. I grilled the chicken outside and it came out delicious. I think the trick is making sure you don't overcook it, just four minutes on each side and it was tender and juicy. Definitely will make again!

  • laebrown Posted: 07/01/09
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    Really great, totally different from your average chicken dinner. I used white onion instead of red and chicken breasts instead of thighs, but this came out beautifully and was extremely easy considering I had all the ingredients on hand. Served with canned corn and Rice a Roni Chicken & Garlic (yum!), with some raw veggies. Had a nice kick to it but didn't overpower the flavor of the dish. Pour the liquid into the pan and cover while sauteeing to get a very moist piece of meat.

  • Susan9650 Posted: 01/21/10
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    Taste was sensational, but it took MUCH longer to saute than the recipe suggests...maybe my thighs are thicker than those used by the test kitchen (?). Next time, I will let the chicken pieces marinate in the sauce mixture and will try baking the chicken. Served with asparagus spears and an orange, banana, coconut & pom salad to follow with the "Jamaican" theme; very good.

  • yoohoopug Posted: 03/13/11
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    We LOVED the flavor and moistness of this chicken!! I would love to try to make a sauce out of the onion and jalapeno next time. Will definitely make again soon.

  • flambe99 Posted: 09/06/10
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    I didn't enjoy this recipe - a first from this website. I'm not sure what it was about it - maybe the thighs (I usually eat breasts) or the spice combo (even though I enjoy most spices). I'm deleting this out of my cookbook and won't be making it again.

  • nancylikeswine Posted: 10/13/10
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    This is delicious. My husband doesn't usually comment on recipes cause he says they can't all be great. However, he thought this was great. Very easy to make but I don't know if I would serve chicken thighs to company.

  • adri84 Posted: 05/18/10
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    very good! I threw in some sliced red peppers and it was wonderful! I cooked it on the stove and the chicken was very moist. would definitely make again.

  • jenniferkatie Posted: 02/07/11
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    These were great! I doubled the recipe for my family of 5 and threw the bowl of chicken into a large griddle and let them cook! I love the glaze this makes!! YUMMY! Served with boxed side of mashed sweet potatoes and it was wonderful! Kids loved it too!! Not to spicy but a very unique flavor blend :) Will be adding to my book of Cooking Light keeper recipes :)

  • Rikked Posted: 07/25/11
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    Excellent and so easy to prep. I didn't have ground red pepper so I used crushed red pepper instead. Using just 6 chicken thighs, I let them marinate for about 3 hours rpior to grilling on gas grill, and they were tender and delicious with a nice little kick but not too spicy. Served w/grilled asparagus and yams.

  • NCP060207 Posted: 12/09/11
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    Amazing! Great great tasting chicken. I didn't have the grill up and running so I sautéed them in a fry pan with a little olive oil. About 4 minutes each side with them covered the last 2. Will make again for sure! Would be perfect for a summer BBQ or a hearty winter meal equally!

  • Deshala Posted: 11/13/11
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    I make this all the time because its to so easy and the ingredients are usually in the house. Everyone loves it. I usually let the chicken sit in the marinade over night. The longer the better. I also double the recipe.

  • aleonard Posted: 02/18/12
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    This dish is excellent when paired with smashed sweet potatoes and sautéed red cabbage. I saute the cabbage in the left over marinade and also add some jerk seasoning for a little extra kick. Family loves it and asks for it often.

  • azcoyote Posted: 06/04/12
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    This was so delicious. I only wish I had remembered that others doubled the marinade. There was barely enough to coat the thighs. But, in any case, I followed the recipe exactly, marinated them for about 8 hours and everyone loved them. Highly recommend this recipe.

  • gabitron Posted: 07/25/12
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    YUM!!!

  • Kkjuda1 Posted: 01/04/13
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    Quick easy dinner that everyone loved!

  • Caseyj3 Posted: 04/07/12
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    One of my all-time favorite Cooking Light recipes. Leftovers are great on a toasted bun for lunch.

  • kswiss6 Posted: 02/22/13
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    Excellent. Not a complete jerk spice, but still great flavor. Quick and easy. Always a menu option for group dinners. FYI, double the marinade.

  • Shorgie2 Posted: 08/07/12
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    Love this dish! Quick and easy. Right amount of heat (I love spicy food)!

  • lennyJ Posted: 06/11/13
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    Loved it. Made with chicken breasts. Kept out some marinade and sautéed with black beans. Then served over chopped cabbage salad with cilantro and fresh pineapple. Got rave reviews from husband, who is watching carbs. Will definitely make again, don't forget to increase amount of marinade.

  • MissLesMis Posted: 02/09/14
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    This was 'okay' but nothing as spectacular as I was expecting. The flavoring was tasty where it cooked onto the surface of the meat, but mostly the meat was fairly bland. My biggest complaint, however, is the nutrition guidelines. The stated serving size shows 2 thighs, but the nutritional values shown for one serving are the equivalent of 1 thigh, not 2. Very misleading for those counting calories & grams!

  • davidz Posted: 10/21/13
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    I really enjoyed this delicious dish and plan to make it again. I used boneless, skinless chicken breasts instead of thighs and cooked the chicken over a charcoal grill. I served the chicken with Cooking Light's caribbean simple black beans recipe and rice.

  • MyWifesChef Posted: 01/11/14
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    Very easy and very flavorful. I will be making this often.

  • JessicaJJM Posted: 08/07/13
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    I wasn't overly wowed with this one, although it was good.

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