Are you ready to transport your taste buds to the vibrant islands of the Caribbean? This Dreamlight Valley-inspired Jerk Chicken recipe is bursting with flavour and incredibly easy to make, perfect for a quick weeknight dinner or a special occasion. Forget complicated techniques – this recipe is designed for everyone, from beginner cooks to seasoned chefs. Let's get started on this delicious journey!
Ingredients:
- 4 bone-in, skin-on chicken thighs (about 2 lbs)
- 1 tbsp olive oil
- 1 tbsp ground allspice
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp cayenne pepper (or more, to taste)
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup scotch bonnet pepper, finely chopped (remove seeds for less heat)
- 2 scallions, finely chopped
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp lime juice
Instructions:
Get started:
- In a medium bowl, whisk together allspice, ginger, cinnamon, cloves, cayenne pepper, thyme, salt, pepper, scotch bonnet pepper, scallions, and garlic. This is your amazing jerk marinade!
Marinate the chicken:
- Place the chicken thighs in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or preferably for several hours, or even overnight for maximum flavor. The longer it marinates, the more delicious it will be!
Cooking time:
- Preheat your oven to 400°F (200°C).
- Remove the chicken from the marinade and discard the marinade. Pat the chicken dry with paper towels – this helps it crisp up beautifully.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken thighs, skin-side down, for about 3-4 minutes until golden brown. Flip and sear the other side for another 2-3 minutes.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Finishing touch:
- Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. During the resting period, you can whisk together the soy sauce, brown sugar, and lime juice to make a quick glaze. If you like, brush this glaze over the chicken during the last 5 minutes of baking.
Tips for Dreamy Jerk Chicken:
- Adjust the heat: If you prefer a milder jerk chicken, reduce the amount of scotch bonnet pepper or omit it altogether.
- Bone-in vs. boneless: Bone-in chicken thighs will remain juicier during cooking.
- Make it ahead: Marinate the chicken overnight for the most flavorful results.
- Grill it: This recipe is easily adaptable for grilling. Grill the chicken over medium heat for about 6-8 minutes per side.
Variations:
- Pineapple Jerk Chicken: Add 1/2 cup of diced pineapple to the marinade for a sweet and tangy twist.
- Coconut Jerk Chicken: Stir in 1/4 cup of coconut milk to the marinade for added richness and creaminess.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: Approximately 30-35g Fat: Approximately 20-25g Carbohydrates: Approximately 10-15g
This Dreamlight Valley Jerk Chicken recipe is a delightful mix of sweet, spicy, and savory flavors. It's a simple yet satisfying meal that's perfect for any occasion. Enjoy!