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Chicken thighs in cast iron skillet

Pan Roasted Jerk Chicken Thighs

Crispy chicken thighs rubbed with aromatic and flavorful Caribbean jerk seasoning mix, then seared and roasted in a cast-iron skillet rendering crackling crispy skin with a tender and juicy center.
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Prep Time: 5 minutes
Cook Time: 25 minutes
5 minutes
Total Time: 32 minutes
Course: Main Course
Cuisine: Caribbean
Servings: 4 people
Calories: 328kcal
Author: Marwin Brown

Ingredients

  • 4 skin-on bone-in chicken thighs
  • 2 tablespoon Dry Jerk Spice
  • 1 tablespoon vegetable oil

Instructions

  • Preheat oven to 425°. Season chicken with jerk spice, salt and pepper.
  • Heat oil in a 12" cast-iron or heavy nonstick skillet over medium heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to slightly; 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 10 minutes.
  • 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.
  • Transfer to a plate; let rest 5 minutes before serving.

Video

Notes

Store bought jerk seasoning mix works well. You can also used your preferred spice mix or just go with salt and pepper.

Nutrition

Serving: 0g | Calories: 328kcal | Carbohydrates: 2g | Protein: 24g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 177mg | Potassium: 374mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1299IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg
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