"Jazz, We've Got" Pan Fried Jerk Chicken Thighs

Turn up the tempo in your kitchen with our crispy, simple weeknight pan-fried jerk chicken, a symphony of bold Caribbean spices that dance on your taste buds.

Quick to prepare and bursting with flavor, this dish hits all the right notes for a jazzy, vibrant dinner that grooves with every bite.

Get ready to cook up a culinary jam session that's as smooth and satisfying as your favorite jazz fusion track.

Related Chicken Posts:

• Jerk Fried Chicken
• Haitian Fried Chicken
• Southern Fried Chicken

Why You'll Love Them

With enough sophistication for family Sunday dinners, yet simple and easy enough for a quick weeknight dish, these pan-fried chicken thighs with jerk spice are the perfect main dish chicken entree.

These tender juicy thighs are deboned and pan-fried in a cast-iron skillet creating a flavorful and super crispy dish.

Keeping the skin on makes these boneless thighs next level and the thighs can be cooked in under 30 minutes.

The technique is simple and very similar to pan seared chicken thighs.

Why I Made It

So what's the scenario? I want fried chicken, but don't really want fried chicken. These pan fried chicken thighs are the solution. You get serious crispiness and a tender and juicy inside without frying and all the extra work that comes with it. I want jerk chicken, but don't want to fire up the grill, then I guess it's baked jerk chicken in the form of these pan-roasted thighs.

As a kid I preferred white meat, particularly breasts, but out of disappointment associated with black alpha male hierarchy I discovered the wonders of chicken thighs. In my house, the big dog in the house got the big piece of chicken which was always the breast. 

I'm not sure if I were really ever into breasts; it was more about challenging tradition, rules, and authority. At the end of the day, I found my way and subscribed to the low end theory and passed on the thigh trait to my son. I ain't mad nor bugging out, cause everything is fair when you're living in the city. Keep your breasts and wings, cause thighs are that beautiful jazz we've got!

Chicken thighs whether bone-in or boneless are highly versatile and make for great recipes. For bone-in thighs I've made slow smoked thighs, braised creole chicken, and cooked them in the air fryer (lemon pepper thighs) after removing the bones.

Boneless thighs have been featured in this fried smoked chicken recipe plus grilled chicken.

Beats and Eats (music to pair with fried chicken thighs)

A Tribe Called Quest's "We Got the Jazz" pairs perfectly with pan-fried jerk chicken for several reasons, creating a harmonious blend of music and cuisine:

The intricate layers of jazz samples and thoughtful lyrics offer depth and sophistication. Jerk chicken boasts a complex mix of spices like allspice, thyme, and Scotch bonnet peppers, creating a rich and multifaceted flavor profile. Both the song and the dish provide an experience that is rich in detail and nuance.

Despite its complexity, the track maintains a smooth and accessible style. Pan-fried jerk chicken, while bursting with flavor, is straightforward to prepare and enjoy. Both the song and the dish strike a balance between sophistication and simplicity.

In essence, "We Got the Jazz" pairs well with pan-fried jerk chicken because both offer a delightful blend of complexity and smoothness, cultural fusion, and an uplifting experience that enhances the enjoyment of good food and great music.

pan fried chicken thighs ingredients

Skin-On, Bone-In Chicken Thighs - do not try and substitute boneless skinless chicken thighs or chicken breasts. The skin is the key for crispy chicken thighs and breasts don't have the moisture or flavor.

Jerk Spice Seasoning Mix 

All the ingredients are pretty hands-free so offer quick and easy, babysitting free cooking. The ingredients are few, however, what's pan fried chicken without technique? Pay attention to the details with this recipe.

Cook the thighs skin side down in a cast-iron skillet to render out the fat and make the skin as crisp as possible. When you're done the chicken skin should feel like well cooked crispy bacon. The taste should be off the charts as well with jerk flavor coming through below and above the surface of the skin.

How To Make Skillet Chicken Thighs (Step By Step)

Step 1: Debone & Season the Chicken

Using a sharp knife or kitchen shears cut along both sides of the bone to remove. 

Liberally rub the seasoning mix all over the chicken. Using your finger lift up the middle part of the skin and apply some of the rub underneath the skin. Note you want to leave the edges of the skin attached to the chicken

Step 2: Brown the seasoned chicken thighs

Heat oil in a  cast-iron or heavy nonstick skillet over medium heat. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 8-10 minutes.

Step 3: Roast the chicken

Preheat oven 425 degrees F. Transfer skillet to oven and cook 10 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Finish the chicken with a last sprinkle of seasoning.

Chicken should be an evenly golden brown color.

What To Serve With Fried Chicken Thighs

Pan-fried jerk chicken is a flavorful dish that pairs well with sides that complement its bold, spicy flavors while providing balance and texture. Here are some delicious options to serve alongside pan-fried jerk chicken:

1. Coconut Rice: The creamy texture and subtle sweetness of coconut rice help balance the spiciness of jerk chicken.
2. Jamaican Rice and Peas: A traditional side dish made with rice, kidney beans, coconut milk, and aromatic herbs like thyme and scallions.
3. Fried Plantains: Sweet and caramelized plantains add a delightful contrast to the spicy chicken.
4. Coleslaw: A crisp and creamy coleslaw provides a refreshing contrast to the heat of the jerk seasoning.
5. Cornbread: The sweetness of cornbread complements the spicy flavors of jerk chicken and adds a comforting element to the meal.
6. Macaroni and Cheese: Creamy macaroni and cheese adds a comforting and indulgent element to the meal..

pan fried chicken thighs consideration and tips

You can enjoys these bone-in or out, but I prefer boneless. Feel free to ask your butcher or meat guys to de-bone the chicken thighs for you, but be prepared for a "no" response. Don't worry as it's easy to remove a bone from chicken thighs.

This recipe works with any seasoning. Use your preferred seasoning with the technique and you'll be good. My favorite seasoning is jerk seasoning so it's what I used here.

Cook times will vary depending on type of skillet used. Watch the temperature - if you cook too high you can easily blacken the chicken on the exterior more than you like.

These jerk chicken thighs pair well with any side. I decided to make jerk bowls so added smashed sweet potatoes, creamy grits,  and Swiss chard. The sweet potatoes provide balance against the slight heat from the jerk seasoning. 

The savory creaminess of the grits offers a contrast texturally to the sweet potatoes rendered crispy from the duck fat and the crispy thighs. The chard picked right from my garden for some farm-to-table action lightens the dish up and along with the citrus used in the sauce helps cut through the fat from the duck and that rendered from the chicken thighs.

Generously season the chicken below the skin as well as on the skin.

Use bone-in, skin-on thighs. They are more flavorful and the skin, when cooked properly, provides the crispiness. They are also budget friendly.

Let the cast-iron skillet work its magic, so resist the urge to constantly move and check the chicken. 

The crispy skin is the foundation, the SHOW, for this dish, and frequent checking impedes this.

I've seen some recipes call for minced garlic or ginger. I avoid cause they will burn using this tecnique.

Let the chicken come to room temperature before cooking.

Dry the chicken with a paper towel before cooking. Dry surface area helps to keep the chicken from sticking during cooking.

This recipe can get smoky so turn the vents on high and/or open your windows. Otherwise, you'll be fanning your smoke alarm vents a while

Storage and Make Ahead Tips

To properly store pan-fried jerk chicken and maintain its quality, follow these guidelines:

1. Cool Down Quickly: Allow the pan-fried jerk chicken to cool down to room temperature on a wire rack. This helps prevent condensation and keeps the chicken crispy.
2. Refrigerate Promptly: Once cooled, transfer the chicken to an airtight container or wrap it tightly with plastic wrap. Place it in the refrigerator within 2 hours of cooking.
3. Use Proper Containers: Use shallow containers to store the chicken. This allows for faster cooling and ensures the chicken is stored in a single layer, which helps maintain its texture.
4. Label and Date: Label the container with the date of preparation to track freshness. Jerk chicken can typically be stored in the refrigerator for up to 3-4 days.
5. Avoid Freezing: Pan-fried jerk chicken may lose its crispy texture when frozen and thawed. It's best to consume it fresh or refrigerated within a few days.
6. Reheat Properly: To reheat, preheat the oven to 350°F (175°C), place the chicken on a baking sheet, and warm it for about 10-15 minutes until heated through. This helps retain its crispiness better than microwaving.

Helpful Swaps

This recipe is really all about technique. You can swap the jerk seasoning mix for other spice mixes or seasoning combinations. It's really all about your flavor preference. A cajun spice mix with seasonings like garlic powder, paprika, onion powder, etc. would be a great option for well seasoned chicken thighs.

Stick with an oil with a high smoke point. I would avoid olive oil in this dish in favor of an oil like vegetable oil or peanut oil.

for similar recipes you might like, try one of these:

Instant Pot Jerk Chicken

Instant Pot Jamaican Brown Stew Chicken

Jerk Fried Chicken

Jerk Chicken Wings

Jerk Roasted Cauliflower

Jerk Smoked Oxtail

Jerk Chicken Leg Quarters

Jerk Baby Back Ribs

Whole Smoked Cauliflower with Jerk Spice

Jerk Marinated Roasted Onions

Jerk BBQ Sauce

making this pan fried chicken thighs recipe

Our crispy, simple weeknight pan-fried jerk chicken brings a flavorful melody to your dinner table, blending the bold rhythms of Caribbean spices with the smoothness of perfectly cooked chicken. With its vibrant flavors and easy preparation, this dish hits all the right notes for a satisfying meal that resonates with every bite.

Whether paired with coconut rice, fried plantains, or a fresh green salad, this dish promises to jazz up your weeknight routine with a symphony of taste and texture.

If you make these delicious jerk pan fried chicken thighs or any other from the site, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

You can also keep up with my food exploits as well as original recipes! You can find me on Instagram, Facebook, Twitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.

 

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