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Jerk Chicken Thighs with Coconut-Cilantro Sauce

Jerk Chicken Thighs with Coconut-Cilantro Sauce

Cook's Country

This is how white people make Caribbean food with a few improvements.

Originally published on

Cook's Country
Overall rating from Tomahto users

Ingredients

  • 6 bone-in, skin-on chicken thighs, trimmed
  • 2 tablespoons, jerk seasoning
  • ½ teaspoon cayenne pepper, or to taste
  • 2 tablespoons olive oil, or enough to fully coat your skillet
  • 8 garlic cloves, grated
  • 2 cups fresh pineapple chunks
  • 1½ cups (~1 can) unsweetened coconut milk
  • ½ cup fresh chopped cilantro, divided
  • ¼ cup unsalted cashews, toasted and crushed
  • 1 cup frozen peas, optional
  • 1 tablespoon fish sauce, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • 1 tablespoon fresh lime juice

Steps

  1. Adjust an oven rack to the middle position and preheat the oven to 450℉.
  2. Brine the chicken in a solution of 4 cups water and 3 tablespoons salt for 30 minutes at room temperature.
  3. Pat chicken dry and season with jerk seasoning and cayenne.
  4. Heat the oil in a 12-inch skillet over medium-high until shimmering.
  5. Lay in the chicken, skin side down, and cook undisturbed until well browned (~5 mins).
  6. Transfer the skillet to the oven and roast until the chicken registers an internal temp of 175℉, using a meat thermometer (~15 mins).
  7. Transfer the chicken to a colander in a large bowl, skin side up, and reserve.
  8. Pour off all but 2 tablespoons of fat from the skillet and return to medium-high heat.
  9. Add the garlic and cook until fragrant (~30 seconds).
  10. Stir in the coconut milk, peas if using, and pineapple, scraping up any fond off the bottom of the skillet.
  11. Bring to a simmer and cook until slightly thickened (~5 mins).
  12. Stir in the lime juice plus half the cilantro and season with black pepper and fish sauce.
  13. Pour the liquid from the chicken bowl into the coconut sauce, stir, and adjust the seasonings to taste.
  14. Nestle the chicken into the coconut sauce, skin side up, to bring them to serving temperature (~5 mins).
  15. Serve the chicken on a bed of rice, ladle sauce over the top, and garnish with the cashews and remaining cilantro.

Pro Tips

  • The skillet handle will be 🔥HOT🔥! Use gloves and lay a dish towel on the handle when it's out of the oven so you don't burn yourself.
  • If you use canned pineapple, Pele will haunt you 🌋

Relevant Products

Recipe Tags

Chicken

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