Pan Roasted Jerk Chicken Thighs

Crispy chicken thighs rubbed with aromatic and flavorful Caribbean jerk seasoning mix, then seared and roasted in a cast-iron skillet rendering crackling crispy skin with a tender and juicy center.

📝 Ingredients

• 4 skin-on (bone-in chicken thighs)
• 2 tbsp Dry Jerk Spice
• 1 tablespoon vegetable oil

👨‍🍳 Instructions

1. 1Preheat oven to 425°. Season chicken with jerk spice, salt and pepper.
2. 2Heat oil in a 12" cast-iron or heavy nonstick skillet over medium heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to slightly; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 10 minutes.
3. 3Transfer skillet to oven and cook 10 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer.
4. 4Transfer to a plate; let rest 5 minutes before serving.