Instant Pot Jamaican Jerk Chicken Thighs.
Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, instant pot jamaican jerk chicken thighs. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Instant Pot Jamaican Jerk Chicken Thighs is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Instant Pot Jamaican Jerk Chicken Thighs is something that I’ve loved my entire life.
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To begin with this recipe, we must prepare a few components. You can cook instant pot jamaican jerk chicken thighs using 15 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Instant Pot Jamaican Jerk Chicken Thighs:
- Prepare 4 of Chicken Thighs.
- Get 1 of 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 of reduced-sodium soy sauce.
- Get 1 Tablespoon of lime, juice.
- Make ready 1/3 cup of pineapple juice.
- Prepare 1/2 of onion, chopped.
- Make ready 3 of green onions (scallions), chopped.
- Prepare 1 Teaspoon of cinnamon.
- Prepare 1 Teaspoon of fresh or jarred ginger.
- Take 1/2 Teaspoon of nutmeg.
- Make ready 1 Teaspoon of ground allspice.
- Make ready 3 of garlic cloves, chopped.
- Get 1 Tablespoon of olive oil.
- Take 2 Teaspoon of Creole Seasoning, I used Tony Chachere.
- Prepare to taste of 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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