This recipe for Jerk Chicken Thighs over Kale takes just minutes to prep. It’s juicy and bursting with flavor and uses spices that you may already have in your pantry. We served ours over a bed of baby kale, but if you do not have, spinach or another leafy green will also be great!
Prep Time: 5 minutes
Cooking Time: 45 minutes
4 4-ounce bone-in chicken thighs with skin
4 tablespoons olive oil
1 tablespoon coconut aminos
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon dried cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1/8 teaspoon ground allspice
4 cups baby kale
Marinate chicken thighs in olive oil, coconut aminos and the remaining spices for about 15 minutes or up to overnight prior to cooking.
When ready to cook, preheat your oven to 350 degrees Fahrenheit.
Place chicken thighs in a cast-iron skillet and bake in the oven, uncovered, until the skin is crispy and the internal temperature reaches 165 degrees Fahrenheit, about 45 minutes.
Remove from the oven and serve over baby kale, pouring the chicken juices over the chicken and kale.
Store any leftovers in the fridge for up to 3 days.
Net Carbs: 3