Carribean Chicken Recipe and Using a Cooking Thermometer

The recipe is courtesy of KaTom Food Services and the cooking thermometer was received free of charge, all opinions shared are my own.

New recipes are fun to try especially when I use new ingredients. This recipe uses an herb, spices, jalapeno pepper, green onions. I decided to marinate the chicken thighs overnight. When I simmered the thighs the flavors smelled delicious.

Yield: 4 servings

Prep time: 10 minutes (plus 2-hour marination)

Cook time: 15 minutes

This marinade – which has a little bit of heat blended with just the right amount of sweet, savory, and aromatic spices – is absolutely fabulous for summer meals. Just the thought of this Carribean dish evokes images of tropical beaches, cool ocean breezes, and icy rum-infused cocktails (we’ll save those for another recipe!). Since it isn’t weighed down by heavy ingredients, this island indulgence is guilt-free and easy to prepare.

Ingredients:

• 4 (4 ounce) boneless, skinless chicken breasts or thighs

For the Marinade:

• 4 medium green onions, sliced
• 1-2 jalapeno chilis, seeded and chopped (for additional heat, leave seeds in)
• ¹⁄₃ cup lemon juice
• ¹⁄₄ cup honey, warmed slightly to soften
• 2 teaspoons dried thyme
• 2 teaspoons olive oil
• ¹⁄₄ teaspoon ground allspice
• ¹⁄₄ teaspoon ground nutmeg
• Salt and pepper to taste

The rest of the recipe can be found Carribean Chicken Recipe

thyme, green onions, allspice, nutmeg, jalepeno (seeded and chopped)

lemon juice, honey slightly warmed, and EVOO

I served the chicken with rice and spinach. The chicken was very moist and full of flavor from the spices. Next, time I will leave in seeds for jalapeno pepper to give it a little heat.