Roast Chicken Thighs With Jerk Corn & Lime

Photo by Tempest R.
Adapted from wsj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

serving

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from wsj.com

Ingredients

  • 4

    skin-on chicken thighs

  • Kosher salt

  • Zest of 2 limes

  • 1 1/4

    teaspoons red chili flakes

  • 1

    tablespoon whole allspice

  • 1/2

    teaspoon ground cinnamon

  • 1/2

    teaspoon cumin seeds

  • 1

    teaspoon black peppercorns

  • 3

    tablespoons butter

  • 1

    pint cherry tomatoes, halved

  • 2

    habanero chilies, sliced

  • Kernels from 4 ears corn

  • 3

    tablespoons thinly sliced basil

  • Lime wedges, to serve

Directions

Preheat oven to 375 degrees. In a roasting pan, rub chicken with a generous pinch of salt, lime zest and ¼ teaspoon chili flakes. Roast until skin crisps and meat cooks through, about 20 minutes. In a mortar and pestle or a spice grinder, grind allspice, cinnamon, remaining chili flakes, cumin and black pepper together until finely ground and combined. Set a medium sauté pan over medium-high heat and add butter. Once bubbling, add tomatoes and cook until blistered, about 3 minutes. Add chilies and cook until aromatic, 30 seconds. Stir in ground spices and sauté until aromatic, 30 seconds more. Add corn and cook until heated through, 2 minutes. Season with salt to taste. Off heat, stir in basil. Serve chicken with corn and lime wedges.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: