Rum and Chili Roasted Chicken Thighs With Pineapple
Yield 3 to 4 servings
- 1 tablespoon fresh lemon juice
- ¾ teaspoon kosher salt
- 6 scallions, trimmed and chopped
- 4 garlic cloves, roughly chopped
- 2 tablespoons safflower or canola oil
- 2 tablespoons rum, preferably dark or amber
- 1 tablespoon thyme leaves
- 1 tablespoon brown sugar
- 1 Scotch bonnet or habanero chili pepper, seeded and chopped
- ½ teaspoon ground allspice
- ½ teaspoon freshly grated nutmeg
- 6 chicken thighs, rinsed and patted very dry
- ¾ pound pineapple pieces, diced into 1/4-inch chunks or very roughly chopped
- Lemon wedges, for serving
- In a blender or food processor, combine lemon juice and salt, and blend for 5 seconds to dissolve salt. Add scallions, garlic, oil, rum, thyme, brown sugar, chili pepper and spices, and blend until mixture forms a paste.
- Rub chili paste all over chicken pieces. If you have time, let marinate for up to 45 minutes at room temperature, or up to 24 hours in refrigerator.
- Preheat oven to 450 degrees. Put chicken in a large baking pan and scatter pineapple around it in one layer. Roast until chicken is cooked through (juices will run clear when pricked with a fork), about 25 minutes.
- Broil chicken and pineapple until chicken skin is crisp and dark brown all over and pineapple is singed in places.
- Serve chicken and pineapple coated with pan drippings, with lemon wedges.
Have a great weekend
Hi Jo - sounds delicious ... I don't often eat Jerk anything either .. I'd have to use brandy and not rum (can't stand the stuff!!) .. but it sounds a delicious combination of flavours with that spicy overtone .. cheers HilaryReplyDelete
I don't think I've ever eaten jerk anything Hilary. Guess I should find out exactly what it is. You don't like rum? I love the flavour.Delete
I could use more pineapple in my diet. Thank you, Jo.ReplyDelete
I love good fresh, ripe, pineapple. They often serve it at the Mandarin (our favourite Chinese restaurant) and I always grab some when it's there.Delete
I'm not entirely sure what 'jerk' is....I've had beef jerky but is that the same thing? Not a fan of chicken thighs, I'd have to make this with white meat.ReplyDelete
I'm not too sure either JoJo, guess I should find out. Trouble with using the white meat, it can dry out so easily so you would have to be careful.Delete
JoJo, I just googled and Jerk sauces seem to be very spicy, hot, sweet sauces mainly added to chicken but can be used for anything else.Delete
I only know one kind of jerk meaning even though I met many:) I never understood what Jerk chicken is unless that chicken rubbed the other chickens the wrong way:)ReplyDelete
It sure ain't that kind of jerk Birgit. LOL Like I found out, it is a spicy hot and sweet sauce.Delete
Well, I love chicken thighs ... and this is an interesting mix of flavours.ReplyDelete
All the best Jan
Yes Jan you are so right, the meat on the thighs is delicious, Jerk is a very popular recipe over here.Delete
Hi human, Jo,ReplyDelete
That looks a fine recipe. I told Gary that because he likes "jerk" food he's proof that you are what you eat!
Pawsitive wishes and doggy kisses,
Nah Penny, Gary is no jerk even if he likes to eat it.Delete
Pawsitive kisses and lots of doggy licks.
No that looks like a mighty tasty meal! We eat chicken and pineapple meals often, usually in kabob form.ReplyDelete
I would enjoy that Stephen. Unfortunately Matt isn't too keen on meat and fruit on the same plate.Delete
Looks extremely tasty Jo. Scotto would love this!ReplyDelete
Maybe you can make it whilst you are scrubbing the kitchen Pinky. I know you have lots of time at the moment.Delete
Does, Ivy, but I am not sure Matt would like it because of the fruit.Delete