Jamaican Jerk Chicken Thighs with Candied Orange Butter Sauce

  • Prepare Candied Orange Rind and Jerk Rub ahead of time.

    Candied Orange Rind

    Scored Orange Peel from 3 oranges (about 1 C)
    Water
    1/2 C Water
    1/2 C White Sugar

    Method:

    With a channel knife score orange rinds from 3 oranges (use the entire rind). Cover with water and boil for 10 minutes; pour off water. Cover with fresh cold water and boil a second time for 10 minutes; pour off water. Cover with fresh cold water a third time and boil for 10 minutes; strain.

    Add cooked orange rind to the sugar and water; bring to a boil. Once boiling, remove from heat and let cool at room temperature. Store candied orange rinds in the cool syrup in a refrigerator.

    YIELD: 1 C

    Jamaican Jerk Rub
    Jamaican Jerk Chicken Thighs with Candied Orange Butter Sauce

    1 T Dried Parsley
    1 T Dried Onion Flakes
    2 tsp Cayenne
    2 tsp Garlic Powder
    2 tsp Ground Thyme
    1 tsp Ground Nutmeg
    1 tsp Crushed Red Pepper Flakes
    1 tsp Ground Allspice
    1 tsp Ground Black Pepper
    ¼ tsp Ground Star Anise (or Ground Anise Seed)
    ¼ tsp Ground Cinnamon
    ¼ tsp Ground Clove
    2 tsp Brown Sugar
    1 ½ tsp Sea Salt (or Kosher Salt)

    Method: Mix all ingredients in bowl.

    YIELD: ½ C

    Chicken Thighs

    1 ½ lbs (approximately 6 thighs) Boneless Chicken Thighs with Skin-on (Bone-in should be grilled)

    Method: Toss chicken with Jerk Rub. Add a small amount of oil to a hot straight-sided sauté pan and place chicken in skin-side down. Blacken, turn, cook, and place in pie tin into 350 degree oven until it reaches an internal temperature of 165 degrees. (May also cook in a cast iron pan or on a grill or broiler; if you choose one of these options, prepare the sauce on the side.)

    Prepare the sauce by pouring out all fat, keeping fond (brown particles on the bottom of pan). Deglaze the pan with enough vinegar to cover the bottom of the pan and a little sugar. Continue with sauce method.

    When chicken is completely cooked, remove from oven, place in bowl, and toss with finished sauce. Serve on plate smothered in sauce.

    Candied Orange Butter Sauce

    2 oz White Vinegar
    2 oz White Sugar
    4 oz White Wine
    2 oz Gran Marnier or Triple Sec (optional)
    1 ea Star Anise
    1 ea Cinnamon Stick
    1 C Candied Orange Rind in syrup
    1 C Whole Soft Butter (not melted)
    1 T Chopped Fresh Cilantro
    1 T Chopped Fresh Parsley

    Separate sauce method: Combine first five items (six items if utilizing the optional ingredient). Bring to a boil and reduce to 2oz (thick syrup). Add candied orange. Whisk in soft butter and fresh herbs.

    YIELD: 1 pint