Spicy Caribbean Chicken Thighs
Dive into a tropical explosion of flavors with tender grilled chicken thighs, served alongside a delectable black bean and rice medley. The marinade takes your taste buds on a journey with a spicy kick of Caribbean spices and a hint of citrus. This dish is perfect for a backyard cookout or a cozy family dinner.
ingredients
- 4 chicken thighs
- 1 cup black beans, cooked
- 1 cup jasmine rice
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 lime, juice and zest
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper, to taste
- Fresh cilantro, for garnish
steps
- 1.
In a bowl, combine olive oil, lime juice and zest, minced garlic, thyme leaves, paprika, cumin, chili powder, salt, and pepper.
- 2.
Add the chicken thighs to the marinade and allow them to marinate for at least 30 minutes, or preferably overnight in the refrigerator.
- 3.
Preheat the grill to medium-high heat. Grill the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
- 4.
Meanwhile, cook the rice according to package instructions.
- 5.
In a skillet, heat olive oil over medium heat. Sauté the diced red bell pepper and red onion until softened.
- 6.
Add the cooked black beans and cooked rice to the skillet, stirring well to combine. Season with salt and pepper to taste.
- 7.
Serve the grilled chicken thighs on a bed of the black bean and rice medley.
- 8.
Garnish with fresh cilantro and lime wedges.
Releated Recipes
