Spicy chicken thighs prepared with a Caribbean jerk rub and then grilled.
When we cook chicken, we often cook all the drumsticks or all the thighs. We love the spicier dark meat and the fact that the chicken pieces are all ready at about the same time.
The following recipe is based on a jerk chicken my dad found in Fine Cooking magazine.
Spicy chicken thighs
ingredients
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10 spring onions (spring onions), white and green parts, chopped
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1/2 Habanero or Scotch Bonnet Chili (or 3 Serrano Chilies), seeded and chopped
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2 tablespoons white wine vinegar
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1 tablespoon fresh thyme
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3 garlic cloves, chopped
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1 1/4 teaspoons ground allspice
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1 teaspoon kosher salt, plus more for extra seasoning
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1/2 teaspoon freshly ground pepper
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10 chicken drumsticks (3 1/2 lbs)
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Extra virgin olive oil
special equipment
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food processor
method
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Make the chili paste:
In a food processor, blend the spring onions, chilies, vinegar, garlic, thyme, allspice, salt and pepper into a thick paste.
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Spread the chicken thighs with the chili paste:
Place the drumsticks in a large bowl and brush with the chilli paste. Leave for 10 minutes.
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Prepare the oven and chicken for roasting:
Position the oven rack in the center of the oven and set the grill to the highest setting.
Brush the bottom of a grill pan (under the perforated top of the pan) with oil. (Note that a griddle pan really works best here. A regular baking pan can warp under the high heat of the grill.)
Arrange the drumsticks on the pan and sprinkle generously with salt.
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Roast the chicken:
Grill the chicken, turning once after about 10 minutes. Continue grilling until cooked through (juices will run clear if you pierce with a knife point) and nicely browned, about 20 minutes total.
Note that some pieces may cook faster than others. If this happens, discard the finished pieces and continue cooking the rest until cooked through.
Adapted from a recipe in Fine Cooking magazine.
