Serves 4 (serving size: 2 thighs and 4 pepper halves)
Photo: Mary Britton Senseney/Wonderful Machine and Randy Mayor; Styling: Leigh Ann Ross
1/3 cup sliced green onions, divided
1/3 cup chopped shallots, divided
1 tablespoon brown sugar
3 tablespoons fresh lime juice, divided
2 tablespoons olive oil
1/2 teaspoon ground allspice
4 garlic cloves
1 large serrano chile, stemmed
8 bone-in chicken thighs, skinned
1/4 teaspoon salt
1/3 cup (3 ounces) 1/3-less-fat cream cheese
2 tablespoons chopped fresh cilantro
2 tablespoons light sour cream
8 mini bell peppers
How to Make It
Preheat grill to medium-high heat. After preheating, reduce one side to low.
Combine 1/4 cup green onions, 1/4 cup shallots, sugar, 2 tablespoons juice, oil, allspice, garlic, and serrano in a mini food processor; process until smooth. Combine half of onion mixture and chicken in a medium bowl; toss well. Sprinkle with salt.
Place chicken on grill rack coated with cooking spray over medium-high heat. Cover and grill 5 minutes on each side. Move chicken over low heat. Cover and grill 5 minutes on each side or until done. Brush chicken with remaining onion mixture.
Combine remaining green onions, remaining shallots, remaining juice, cheese, cilantro, and sour cream. Halve bell peppers lengthwise; discard seeds. Divide cheese mixture evenly among pepper halves. Place peppers on grill rack coated with cooking spray over medium-high heat. Grill 7 minutes or until peppers are lightly charred.
Maybe it wasn't authentic jerk chicken but it was very flavorful. I did add a bit of nutmeg and used boneless skinless thighs and marinated them for about an hour while I prepped the peppers and my side dishes.
My husband and I loved this meal! I saw other reviewers mention marinating the chicken longer so I did mine for 6ish hours and I thought it had great flavor. I don't think I can say anything that hasn't already been said about the stuffed peppers, except maybe that all the great reviews are well deserved. This is a great summer meal and I'm sure we'll make it again!
This was a great meal. I'd have to agree that the stuffed peppers were the star, however. The marinade used in the "Jamaican Jerk Pork Tenderloin" had a much better flavor profile than this one. Next time I make this dish I will use that marinade instead.
Great meal. I seeded the serrano thinking it might be too hot for us, but next time I won't. I also want to marinate the chicken a bit longer. My market didn't have mini peppers so I cut up some small, regular peppers. Huge hit. We'll definitely have this again. Served with Napa Cabbage and Snow Pea Salad (also from Cooking Light). Great combo.
I gave this 4 stars for the stuffed peppers. We will double the peppers next time - they were great. The chicken was just ok. I've had more flavorful jerk chicken recipes like Cooking Light's "Caribean Style Jerk Chicken".
Awesome recipe!! This produced juicy, delicious chicken and super yummy peppers. I agree with the others that those peppers would make a great, stand-alone appetizer! I substituted the serrano with a whole jalapeno and it was just enough spice for us.
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