Easy Jamaican Chicken Thighs

Sometimes we crave dark meat and don’t have time for hours of marinating.  This easy jerk-like recipe comes together quickly and cooks just as fast.

(modification of recipe originally from Cooking Light)

Serves 4

• ¼ cup finely minced red onion
• 1 tablespoon sugar
• 1 tablespoon finely minced seeded jalapeno pepper (modify quantity to suit your heat tolerance)
• 2 teaspoons cider vinegar
• 2 teaspoons Bragg’s Liquid Aminos (or reduced sodium soy sauce)
• 2 teaspoons chopped fresh thyme (or ½ teaspoon dried thyme)
• ½ teaspoon kosher salt
• ½ teaspoon ground allspice
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground red/cayenne pepper
• 8 skinless boneless chicken thighs (approximately 1 ½ pounds)

Combine first 10 ingredients (onion through cayenne pepper) in a large bowl; add chicken, tossing to coat.  Heat a large non-stick skillet over medium-high heat. Add chicken to pan; cook 4 minutes.  Turn chicken over; cook 6 minutes or until done.

Nutritional Info/Serving:  Calories 187, Fat 6 g, Protein 28 g, Carbs 5 g

21 Day Fix Container Equivalents/Serving:  1.5 Red