Mediterranean Diet Jerk Chicken Thighs
Experience the perfect fusion of bold Caribbean flavors and heart-healthy Mediterranean principles with this Mediterranean Diet Jerk Chicken Thighs recipe. Tender, boneless chicken thighs are marinated in a vibrant blend of olive oil, lime juice, fresh garlic, green onions, and aromatic thyme, paired with warm spices like allspice, cayenne, and paprika for a tantalizing jerk-inspired kick. A touch of honey balances the heat, creating a flavor-packed dish that's grilled to perfection in just 30 minutes. Ideal for a balanced meal, serve these smoky, juicy chicken thighs alongside grilled veggies or a crisp green salad for a light yet satisfying Mediterranean twist on a classic jerk recipe. It's a flavorful, wholesome option that seamlessly blends global cuisine with healthy eating.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 3 cloves garlic cloves, minced
- 2 stalks green onions, chopped
- 2 tablespoons thyme leaves, fresh
- 1 teaspoon allspice
- 0.5 teaspoon cayenne pepper
- 1 teaspoon paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon honey
Instructions
In a large mixing bowl, combine olive oil, lime juice, minced garlic, chopped green onions, thyme leaves, allspice, cayenne pepper, paprika, black pepper, salt, and honey. Stir until well mixed to create the marinade.
Add the chicken thighs to the bowl and ensure they are completely coated with the marinade. Cover the bowl with plastic wrap or transfer the chicken and marinade into a resealable plastic bag.
Let the chicken marinate in the refrigerator for at least 2 hours, or overnight for best flavor.
Preheat your grill or grill pan over medium-high heat.
Remove the chicken from the marinade, allowing any excess to drip off, and place directly onto the grill.
Cook the chicken thighs for about 6-7 minutes on each side, or until fully cooked and a thermometer inserted into the thickest part of the thigh reads 165°F (75°C).
Transfer the cooked chicken to a serving platter and let rest for a few minutes before slicing.
Serve the jerk chicken with a side of grilled vegetables or a fresh green salad for a complete Mediterranean meal.
Nutrition Facts
Calories |
1748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.8 g | 139% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 2901 mg | 126% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 18.8 g | ||
| Protein | 158.2 g | 316% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 156 mg | 12% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1721 mg | 37% | |
*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.
