Randy Mayor
4 servings (serving size: 2 thighs)

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.

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.

You May Like

Ratings & Reviews

corlearbay's Review

August 14, 2013

Belanos's Review

March 24, 2012
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.

Jazzy1's Review

April 12, 2011
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.

acreech31's Review

January 11, 2011
Enjoyed this recipe- perfect for grilling. Spice mixture wasn't too spicy, so add more pepper for a kick. Served with orange slices and rice with pepper and cilantro.

nnaul66's Review

September 01, 2009
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.