Chicken

Recipe of Appetizing Instant Pot Jamaican Jerk Chicken Thighs

By Easy Recipes 22 November 2019
Recipe of Appetizing Instant Pot Jamaican Jerk Chicken Thighs
Recipe of Appetizing Instant Pot Jamaican Jerk Chicken Thighs

Hello everybody, I hope you are having an amazing day. Today I will show you how to prepare a special dish, Instant Pot Jamaican Jerk Chicken Thighs. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Instant Pot Jamaican Jerk Chicken Thighs Recipe.

You can cook Instant Pot Jamaican Jerk Chicken Thighs using 15 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Instant Pot Jamaican Jerk Chicken Thighs

  1. You need 4 of Chicken Thighs.
  2. Make ready 1 of Habanero, chopped Authentic Jerk uses scotch bonnet peppers. If you have access to these, feel free to use them. Habanero is a close substitute.
  3. Make ready 1 Tablespoon of reduced-sodium soy sauce.
  4. Make ready 1 Tablespoon of lime, juice.
  5. Prepare 1/3 cup of pineapple juice.
  6. Make ready 1/2 of onion, chopped.
  7. You need 3 of green onions (scallions), chopped.
  8. Take 1 Teaspoon of cinnamon.
  9. It’s 1 Teaspoon of fresh or jarred ginger.
  10. Make ready 1/2 Teaspoon of nutmeg.
  11. Take 1 Teaspoon of ground allspice.
  12. It’s 3 of garlic cloves, chopped.
  13. Make ready 1 Tablespoon of olive oil.
  14. It’s 2 Teaspoon of Creole Seasoning, I used Tony Chachere.
  15. Prepare to taste of salt and pepper.

Instant Pot Jamaican Jerk Chicken Thighs step by step

  1. Combine all of the ingredients (except for the olive oil and chicken) in a blender. Blend well for about 30 seconds..
  2. Rinse the chicken and pat dry..
  3. Place the chicken in a Ziploc bag. Drizzle 1/2 of the marinade over the chicken in the bag..
  4. Seal the bag tightly. Refrigerate for at least 2 hours, preferably overnight, to marinate..
  5. Pour the olive oil into the Instant Pot..
  6. Place the Instant Pot on the Saute function. Brown both sides of the chicken for 4-5 minutes total..
  7. Drizzle the remaining marinade over the chicken..
  8. Close the Instant Pot and Seal. Cook on Manual/High-Pressure Cooking for 14 minutes..
  9. When the pot indicates it has finished, quick release the steam..
  10. Cool before serving..
  11. Notes Habanero and scotch bonnet peppers are very HOT peppers. Be sure to be very careful during use. If you prefer a less spicy marinade, jalapenos can be used as a substitute. Nutrition Calories: 246kcal.

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