392 kcalCaribbean Chicken Thighs
270 min serves 4
Gluten-FreeDairy-Free
24gprotein19gcarbs24gfat
Ingredients
- •4 chicken thighs
- •6 oz pineapple juice
- •juice of lime
- •3 cloves garlic
- •½ onion
- •2 green onions
- •1 jalapeno
- •2 TBSP brown sugar
- •cinnamon
- •1 allspice
- •1 ground ginger
- •seasoning
- •pepper
- •1 TBSP salt
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Method
From foodista.com — read the original
- Prepare marinade: In a food processor, add lime juice, garlic, onion, jalapeno, and green onion . Pulse until pureed.
- Pour into a small bowl, add pineapple juice, brown sugar, and spices.
- Mix together.
- In a gallon plastic bag, add chicken, and marinade.
- Mix together.
- Place in fridge and let marinate for at least 4 hours to 24 hours.
- Preheat broiler.
- Remove from bag and place chicken skin side down in a baking sheet lined with aluminum foil. Cook for 5 minutes till the tops are no longer pink. Flip over and cook for remaining 25 minutes till the skin is crispy.
- Serve immediately. Enjoy!
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com