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Jamaican Jerk Chicken Thighs

Jamaican Jerk Chicken Thighs
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Grilled Chicken Thighs marinated in a Jerk marinade using Chef Cherie's Jamaican Jerk spice blend.
Servings
4 servings
Cook Time Passive Time
10 min 15 min
Servings
4 servings
Cook Time Passive Time
10 min 15 min
Jamaican Jerk Chicken Thighs
Print Recipe
Grilled Chicken Thighs marinated in a Jerk marinade using Chef Cherie's Jamaican Jerk spice blend.
Servings
4 servings
Cook Time Passive Time
10 min 15 min
Servings
4 servings
Cook Time Passive Time
10 min 15 min
Ingredients
Servings: servings
Instructions
  1. Outdoor Grill: In a a large bowl add Jamaican Jerk spice blend and chicken, tossing to coat. Marinate 15 mins. Brush grill with oil. Grill chicken until cooked through, about 5 minutes per side
  2. Indoor Grill: In a a large bowl add Jamaican Jerk spice blend and chicken, tossing to coat. Marinate 15 mins. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; cook 6 minutes or until done.
Recipe Notes

Featured Spices:

Jamaican Jerk spice blend, Chef Cherie brand

Recipe inspiration - Yummly - Jamaican-Spiced Chicken Thighs

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Blog, Front Page, Spices

Walnut Brittle

Walnut Brittle
Print Recipe
Servings
1 baking sheet
Servings
1 baking sheet
Walnut Brittle
Print Recipe
Servings
1 baking sheet
Servings
1 baking sheet
Ingredients
Servings: baking sheet
Instructions
  1. Combine the sugar and water in a medium saucepan over high heat and cook until it reaches a deep amber color. Meanwhile cover a baking sheet with cooking spray. Remove from heat, stir in the walnuts and pour onto sprayed baking sheet. Let sit until hard and crack into desired pieces.
Recipe Notes

Related recipe: Spice Cream

Recipe source: Food Network / Bobby Flay - Walnut Brittle

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