Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, instant pot jamaican jerk chicken thighs. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Instant Pot Jamaican Jerk Chicken Thighs is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Instant Pot Jamaican Jerk Chicken Thighs is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook instant pot jamaican jerk chicken thighs using 15 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Instant Pot Jamaican Jerk Chicken Thighs:
- Get 4 Chicken Thighs
- Make ready 1 Habanero, chopped Authentic Jerk uses scotch bonnet peppers. If you have access to these, feel free to use them. Habanero is a close substitute
- Make ready 1 Tablespoon reduced-sodium soy sauce
- Make ready 1 Tablespoon lime, juice
- Get 1/3 cup pineapple juice
- Take 1/2 onion, chopped
- Take 3 green onions (scallions), chopped
- Take 1 Teaspoon cinnamon
- Get 1 Teaspoon fresh or jarred ginger
- Prepare 1/2 Teaspoon nutmeg
- Make ready 1 Teaspoon ground allspice
- Make ready 3 garlic cloves, chopped
- Make ready 1 Tablespoon olive oil
- Make ready 2 Teaspoon Creole Seasoning, I used Tony Chachere
- Take to taste salt and pepper
Instructions to make Instant Pot Jamaican Jerk Chicken Thighs:
- Combine all of the ingredients (except for the olive oil and chicken) in a blender. Blend well for about 30 seconds.
- Rinse the chicken and pat dry.
- Place the chicken in a Ziploc bag. Drizzle 1/2 of the marinade over the chicken in the bag.
- Seal the bag tightly. Refrigerate for at least 2 hours, preferably overnight, to marinate.
- Pour the olive oil into the Instant Pot.
- Place the Instant Pot on the Saute function. Brown both sides of the chicken for 4-5 minutes total.
- Drizzle the remaining marinade over the chicken.
- Close the Instant Pot and Seal. Cook on Manual/High-Pressure Cooking for 14 minutes.
- When the pot indicates it has finished, quick release the steam.
- Cool before serving.
- 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
So that’s going to wrap it up for this special food instant pot jamaican jerk chicken thighs recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!