Jerk Chicken Thighs with Coconut-Cilantro Sauce
By America's Test KitchenPublished on December 15, 2014
Time
30 minutes
Yield
Serves 4
Ingredients
6 (5- to 7-ounce) bone-in chicken thighs, trimmed2 tablespoons jerk seasoning Pinch cayenne pepper 1 tablespoon vegetable oil 4 garlic cloves, sliced thin1 (20-ounce) can pineapple chunks, drained1 (13.5-ounce) can coconut milk ½ cup chopped fresh cilantro Salt and pepper ¼ cup cashews, toasted and crushed
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with jerk seasoning and cayenne. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add chicken, skin side down, and cook until well browned, about 5 minutes. (Do not flip.)
- Transfer skillet to oven and roast until chicken registers 175 degrees, about 15 minutes. Transfer chicken to platter, skin side up, and tent loosely with foil. Pour off all but 2 tablespoons fat from skillet.
- Return skillet to medium-high heat (handle will be very hot), add garlic, and cook until fragrant, about 30 seconds. Stir in pineapple and coconut milk, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 5 minutes. Stir in 1/4 cup cilantro and season with salt and pepper to taste. Pour sauce over chicken. Sprinkle with cashews and remaining 1/4 cup cilantro. Serve.
Time
30 minutesYield
Serves 4Ingredients
6 (5- to 7-ounce) bone-in chicken thighs, trimmed
2 tablespoons jerk seasoning
Pinch cayenne pepper
1 tablespoon vegetable oil
4 garlic cloves, sliced thin
1 (20-ounce) can pineapple chunks, drained
1 (13.5-ounce) can coconut milk
½ cup chopped fresh cilantro
Salt and pepper
¼ cup cashews, toasted and crushed
Ingredients
6 (5- to 7-ounce) bone-in chicken thighs, trimmed
2 tablespoons jerk seasoning
Pinch cayenne pepper
1 tablespoon vegetable oil
4 garlic cloves, sliced thin
1 (20-ounce) can pineapple chunks, drained
1 (13.5-ounce) can coconut milk
½ cup chopped fresh cilantro
Salt and pepper
¼ cup cashews, toasted and crushed
Ingredients
6 (5- to 7-ounce) bone-in chicken thighs, trimmed
2 tablespoons jerk seasoning
Pinch cayenne pepper
1 tablespoon vegetable oil
4 garlic cloves, sliced thin
1 (20-ounce) can pineapple chunks, drained
1 (13.5-ounce) can coconut milk
½ cup chopped fresh cilantro
Salt and pepper
¼ cup cashews, toasted and crushed
Why This Recipe Works
A flavorful mixture of coconut milk, jerk seasoning, and cayenne both seasons the chicken and acts as the base for the sauce for this quick weeknight meal.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with jerk seasoning and cayenne. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add chicken, skin side down, and cook until well browned, about 5 minutes. (Do not flip.)
- Transfer skillet to oven and roast until chicken registers 175 degrees, about 15 minutes. Transfer chicken to platter, skin side up, and tent loosely with foil. Pour off all but 2 tablespoons fat from skillet.
- Return skillet to medium-high heat (handle will be very hot), add garlic, and cook until fragrant, about 30 seconds. Stir in pineapple and coconut milk, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 5 minutes. Stir in 1/4 cup cilantro and season with salt and pepper to taste. Pour sauce over chicken. Sprinkle with cashews and remaining 1/4 cup cilantro. Serve.
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