Instant Pot Jamaican Jerk Chicken Thighs
Ingredients
The marinade
-
1
each
habanero pepper, chopped
-
1
tablespoon
soy sauce
-
2
tablespoons
fresh lime juice
-
⅓
cup
pineapple juice
-
½
cup
chopped onion
-
3
each
green onions, chopped
-
1
teaspoon
cinnamon
-
1
teaspoon
fresh ginger, grated
-
½
teaspoon
nutmeg
-
1
teaspoon
ground allspice
-
3
cloves
garlic, minced
-
1
tablespoon
olive oil
-
to taste
salt
-
to taste
pepper
The chicken
-
4
each
chicken thighs
-
2
teaspoons
Creole seasoning
Instructions
- Blend all marinade ingredients except olive oil and chicken until smooth.
- Rinse and pat dry the chicken, then place in a Ziploc bag.
- Add half of the marinade to the bag, seal tightly, and refrigerate for at least 2 hours or overnight.
- Heat olive oil in the Instant Pot using the sauté function and brown the chicken for 4-5 minutes.
- Add the remaining marinade over the chicken.
- Seal the Instant Pot and cook on Manual/High Pressure for 14 minutes.
- Perform a quick release of the steam and allow to cool before serving.
Nutrition Facts (estimated)
Servings
4
Calories
246
Total fat
8g
Total carbohydrates
7g
Total protein
69g
Sodium
0mg
Cholesterol
0mg
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