Freeport Chicken
Dive into the bold, tropical flavors of Freeport Chicken, a zesty and aromatic dish inspired by the Caribbean! This recipe features juicy, bone-in chicken thighs marinated in a vibrant blend of orange and lime juices, soy sauce, and warm spices like allspice and smoked paprika. Enhanced with the kick of finely minced scotch bonnet pepper and the freshness of thyme and ginger, the chicken is grilled to perfection until the skin is irresistibly crispy and caramelized. Easy to prepare with just 15 minutes of prep time, this dish is ideal for weeknight dinners or backyard cookouts. Garnished with fresh parsley and served with tangy lime wedges, Freeport Chicken promises a burst of sunshine in every bite. Perfectly paired with rice, plantains, or a fresh salad, this recipe is a delightful way to bring Caribbean flair to your table.
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Recipe Information
Ingredients
- 8 pieces chicken thighs, bone-in and skin-on
- 0.5 cups orange juice
- 0.25 cups lime juice
- 0.25 cups soy sauce
- 2 tablespoons brown sugar
- 4 cloves minced garlic
- 1 tablespoon grated ginger
- 2 teaspoons fresh thyme leaves
- 1 teaspoon allspice
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pepper scotch bonnet or habanero pepper, finely minced
- 2 tablespoons vegetable oil
- 2 tablespoons chopped fresh parsley (for garnish)
- 4 pieces lime wedges (for serving)
Instructions
In a large mixing bowl, combine the orange juice, lime juice, soy sauce, brown sugar, minced garlic, grated ginger, thyme leaves, allspice, smoked paprika, salt, black pepper, and minced scotch bonnet pepper. Whisk until the marinade is well blended.
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl and marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.
Preheat your grill to medium-high heat (about 375°F to 400°F). Alternatively, preheat a grill pan over medium-high heat on the stovetop.
Remove the chicken from the marinade and pat it dry with paper towels. Reserve the marinade for basting during cooking.
Lightly brush the grill grates or grill pan with vegetable oil to prevent sticking. Place the chicken thighs skin-side down on the grill or pan.
Grill the chicken for 5-7 minutes on each side, basting occasionally with the reserved marinade. Continue cooking until the skin is crispy, and the internal temperature of the thickest part of the chicken reaches 165°F.
Remove the chicken from the heat and let it rest for 5 minutes before serving.
Garnish with chopped fresh parsley and serve with lime wedges on the side.
Nutrition Facts
Calories |
2973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.2 g | 240% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 5900 mg | 257% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 29.8 g | ||
| Protein | 274.2 g | 548% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3594 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
