Jamaican Spiced Chicken Thighs

Yield: 4-6 servings


6-8 chicken thighs, about 1 ½ lbs

1 Tbsp sugar

1-2 Tbsp finely chopped seeded jalapeno pepper, optional

1 Tbsp Flying Olive Grapefruit, Lemon, or Jalapeño Balsamic Vinegar

2 tsp low sodium soy sauce

½ tsp salt

½ tsp ground allspice

½ tsp dried thyme

½ tsp black pepper

1 clove garlic, minced

½-1 tsp Flying Olive Chipotle, Harissa, Cayenne Red Chili, Lemon, Garlic, Thyme, Gremolata, or a Combination of Extra Virgin Olive Oil of Choice


Preheat the oven to 350 degrees.

Place the chicken thighs in a large bowl.

In another bowl, mix together the red onion, sugar, jalapeno, Flying Olive Balsamic Vinegar of Choice, soy sauce, salt, allspice, thyme, black pepper, garlic clove, and Flying Olive Extra Virgin Olive Oil of Choice. Pour the onion mixture over the chicken thighs. Toss to coat.

Line a large cookie sheet with sides (a jelly roll pan) with aluminum foil. Add the chicken. Cook until the internal temperature of the chicken reaches 165 degrees with a quick read thermometer. Remove from the oven and set under a loose foil tent for 10 minutes. Serve.

Submitted by Barb L.