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If you’ve been reading my blog(s) over the past several years, you would know that I have the BEST in-laws, and their approval means a lot to me. It just so happens that my husband’s stepdad is hands down the best barbecue master this side of the Rio Grande. (Seriously, Andy, YOU should be blogging!) So when he raved about my Jerk Chicken Thighs, I knew I had something worth sharing on Barivangelist.
This is a dry rub recipe that is versatile. So although I love it for the sweeter thigh meat (my favorite part of the chicken), it’s just as good on breasts or even wings! It is a little on the spicy side, so if you are truly sensitive to the heat, reducing the amount of paprika would be a good idea. Or you might prefer one of my other recipes for chicken thighs. Otherwise, this flavor is so robust and smokey, it will punch you right in the face. Why? Because these are chicken thighs are jerks. Delicious, succulent Jerk Chicken Thighs.
(Just FYI, in case you were wondering, Wikipedia says jerk seasoning is from Jamaican cuisine. The word jerk refers to the dry rub used. Dry as in “jerky”. Not because it gives you that welcome punch to the face.)
To apply the rub to the chicken, I use the ol’ “shake and bake” method of combining the spices and meat in a large baggie. It really gets those spices distributed evenly and that paprika remains contained. That stuff will coat your hands RED. It really is the easiest way to coat a chicken, in my opinion.
These Jerk Chicken Thighs are also sugar-free, making it perfect for bariatric patients, or anyone following a low-carb way of eating (ie Keto, Paleo, Whole30, etc.).
Jerk Chicken Thighs (Keto, Paleo, Low-Carb, Whole30)
- 5 chicken thighs
- 4 tsp salt
- 4 tsp smoked paprika
- 3 tsp onion powder
- 2 tsp thyme
- 2 tsp ground black pepper
- 2 tsp garlic powder
- Preheat oven to 425 degrees F.
- Place chicken thighs into a gallon-size resealable bag and set aside.
- In a small bowl, combine all of the spices.
- Pour spices into bag with chicken thighs. Seal the bag, and shake to coat. Continue to shape and flip the bag until spices are evenly distributed throughout.
- Remove chicken thighs from bag and place on a baking sheet lined with aluminum foil or parchment paper.
- Bake 425 degrees F for 25 minutes, until juices run clear.