Jamaican Jerked Chicken Thighs

Serves 4

4 boneless, skinless chicken thighs, about 1-1/2 pounds, blotted dry
Salt to taste
1/4 cup purchased dry jerk seasoning
1/4 cup Silver Palate California Grilling Sauce
1/4 cup undiluted frozen orange juice concentrate, defrosted
1 tablespoon chopped basil or cilantro


If you're like some of us and love meaty dark meat chicken plus lots of spice, this dish is for you. We use skinless, boneless thighs now available on the market. Sure, you can do the dish with breasts if you prefer. Be sure to leave thighs rolled up, not spread flat.Season chicken with salt and liberally with jerk season. Place on a rack in a shallow roasting pan. Let stand for at least 30 minutes. Preheat oven to 425° F. and bake for 10 minutes. Meanwhile, blend Silver Palate California Grilling Sauce and orange juice together. Carefully spoon over chicken pieces, adjust heat to 325° F., and continue cooking until juices run clear when pricked, 40 to 45 minutes longer. Remove from oven, sprinkle on basil or cilantro, and serve.

Silver Palate Products used in this recipe: