Instant Pot Jerk Chicken
Flavorful Instant Pot Jerk Chicken Thighs are a quick and easy recipe with authentic flavors like allspice and scotch bonnet peppers.
Servings: 6 servings
Calories: 449kcal
Ingredients
- 2 lbs. Chicken Thighs
- 2 tbsp. olive oil
- ¼ cup white vinegar
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 teaspoon allspice
- 1 small onion peeled and quartered
- 4 garlic cloves peeled
- 1 inch piece of ginger peeled
- 2 habanero peppers or scotch bonnet peppers
- 1 tsp. salt
- 1 tsp. black pepper
- two limes juiced
- ¼ cup brown sugar
- ½ cup soy sauce
- 4 green onions trimmed
- 2 tbsp. white rum
Instructions
- In a blender or a food processor, add all ingredients except for the chicken thighs. Pulse until smooth.
- Place chicken thighs in the Instant Pot and pour wet jerk marinade over the top. (You can also use the mixture as a chicken marinade and allow it to cover the chicken for a few hours in the fridge if you want to prep that step ahead of time)
- Cover Instant Pot with lid and make sure it is set to sealing.
- Set at high pressure for 10 minutes. It will take a few minutes to come up to pressure.
- Allow to natural release for at least 10 minutes, and then you can either quick release the rest of the way or let it continue to natural release. You will know the pressure has returned to normal when the silver knob drops.
- Remove lid and serve as is, or carefully move to a baking sheet and broil chicken on high for 8-10 minutes to deepen the color and crisp up the chicken skin.
Nutrition
Serving: 1g | Calories: 449kcal | Carbohydrates: 17g | Protein: 38g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 19g | Cholesterol: 194mg | Sodium: 1825mg | Fiber: 2g | Sugar: 10g