Jamaican Jerk Chicken Thighs Recipe
Boneless, skinless chicken thighs marinated in a tangy Caribbean rub, grilled to order, served over Cajun rice with black bean corn salsa and zesty chipotle aioli.
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Ingredients
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Marinade
Cajun Rice
Black Bean Corn Salsa
Chipotle Aioli
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine the soy sauce, brown sugar, allspice, thyme, cinnamon, minced scotch bonnet pepper, garlic, ginger, lime juice, and black pepper to create the marinade.
- 2
Marinate the Chicken
Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Cooking the Cajun Rice
- 3
- 4
Toast the Rice
Add the long-grain rice and Cajun seasoning, stirring to coat the rice in the oil and spices.
- 5
Cook the Rice
Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is cooked and liquid is absorbed.
Making the Black Bean Corn Salsa
- 6
Combine Salsa Ingredients
In a mixing bowl, combine the black beans, corn, cherry tomatoes, red onion, cilantro, lime juice, and salt. Mix well.
- 7
Adjust Seasoning
Taste and adjust seasoning with more salt or lime juice if necessary.
Preparing the Chipotle Aioli
- 8
Mix Aioli Ingredients
In a small bowl, whisk together the mayonnaise, minced chipotle peppers, lime juice, and garlic until smooth.
Grilling the Chicken
Serving
- 11
Plate the Dish
On a plate, serve a bed of Cajun rice topped with grilled jerk chicken thighs. Spoon black bean corn salsa over the chicken and drizzle with chipotle aioli.
- 12
Enjoy!
Enjoy your Jamaican Jerk Chicken Thighs with your favorite side dishes or a refreshing beverage.