Fiery Caribbean Jerk Chicken Skillet

Allergens

Soy, Gluten-free (if using gluten-free jerk seasoning)

Ingredients

• 2 lbs bone
• in, skin
• on chicken thighs
• 1/4 cup soy sauce
• 1/4 cup freshly squeezed lime juice
• 3 tablespoons jerk seasoning (store
• bought or homemade)
• 2 tablespoons brown sugar
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 scotch bonnet pepper, finely chopped (optional)
• 1/4 cup fresh cilantro, roughly chopped

Instructions

1. In a large bowl, combine soy sauce, lime juice, jerk seasoning, brown sugar, and olive oil to create the marinade.
2. Add chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes or up to overnight for maximum flavor.
3. Heat a large skillet over medium high heat. Remove chicken from the marinade, allowing excess marinade to drip off. Reserve marinade for later use.
4. Add chicken to the hot skillet and cook for 6 7 minutes per side or until cooked through and golden brown. Remove from skillet and set aside.
5. In the same skillet, add onion, bell peppers, garlic, and scotch bonnet pepper (if using). Sauté for 4 5 minutes or until vegetables are tender.
6. Return chicken to the skillet, nestling it among the vegetables. Spoon reserved marinade over the top of the chicken. Cook for an additional 2 minutes.
7. Remove from heat and sprinkle with fresh cilantro. Serve immediately with rice or your choice of side dish.

Chef’s Insight

The secret to this dish lies in the marinade - don't skip the step!

Notes

Adjust the heat level by adding or reducing the amount of scotch bonnet pepper.