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Sunny’s Grilled Sweet and Spicy Chicken Thighs and Rice

Jamaican jerk chicken and spiced rice on a blue plate
Food Network
Prep Time
2h 40 min
Yields
4 to 6 servings

Jamaican jerk sauce adds bold flavour to this chicken and rice dish.

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ingredients

Marinade

8
skinless boneless chicken thighs
Kosher salt and freshly ground black pepper
1
cup Jamaican jerk sauce

Rice

2
cups raw white rice
3 ½
cups chicken stock
½
cup Jamaican jerk sauce
¼
tsp crushed red pepper flakes
1
clove garlic, grated on a rasp
2
sprigs fresh thyme
Kosher salt and freshly ground black pepper
¼
cup chopped fresh parsley

Skewers

4 ½"-thick
red onion slices, rings intact
1
cup Jamaican jerk sauce, such as Food Network Kitchen Inspirations Jamaican Style Jerk Cooking Sauce
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directions

Notes

Special equipment: a rice cooker; 16 metal skewers

Step 1

Place a chicken thigh on a cutting board, cover with plastic wrap, and gently pound to even out the thickness. Sprinkle with salt and pepper on both sides and place in a bowl or resealable bag. Repeat with remaining thighs. Add the Jamaican jerk sauce and mix to coat the chicken evenly. Let marinate at room temperature for 2 hours.

Step 2

Add the rice, chicken stock, Jamaican jerk sauce, red pepper flakes, garlic, thyme, a pinch of salt and a few grinds of black pepper to a rice cooker. Cook rice according to rice cooker instructions.

Step 3

Heat a grill pan over medium-high heat. Thread 2 skewers on either edge of a chicken thigh, then add an onion followed by another thigh (so the chicken and onions lay flat, not stacked). Repeat with remaining chicken and onions. Place skewers on grill pan and cook 5 minutes, then flip, brush with Jamaican jerk sauce and dome with a large metal bowl. Cook on second side until chicken is cooked through, 4 to 5 minutes. Remove to a plate to cool slightly before removing skewers.

Step 4

To serve: Chop the onions. Fluff rice and stir in onions and chopped parsley. Serve with chicken.

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