Steps to Prepare Perfect Instant Pot Jamaican Jerk Chicken Thighs
by Charlotte White
Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, instant pot jamaican jerk chicken thighs. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Instant Pot Jamaican Jerk Chicken Thighs is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Instant Pot Jamaican Jerk Chicken Thighs is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook instant pot jamaican jerk chicken thighs using 15 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Instant Pot Jamaican Jerk Chicken Thighs:
Get 4 Chicken Thighs
Get 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
Take 1 Tablespoon reduced-sodium soy sauce
Take 1 Tablespoon lime, juice
Get 1/3 cup pineapple juice
Prepare 1/2 onion, chopped
Get 3 green onions (scallions), chopped
Get 1 Teaspoon cinnamon
Take 1 Teaspoon fresh or jarred ginger
Prepare 1/2 Teaspoon nutmeg
Take 1 Teaspoon ground allspice
Get 3 garlic cloves, chopped
Get 1 Tablespoon olive oil
Make ready 2 Teaspoon Creole Seasoning, I used Tony Chachere
Take to taste salt and pepper
Steps 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
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