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Jerk Chicken Thighs | from 3/9/15
with coconut cauli-rice and a side salad

Active: 35 min Total: 35 min
Our members loved the Caribbean flavors of this meal and so many people marked it as a favorite. We're sure it's been made again and again, but now we get to introduce it to new members! Have fun in the tropics!
Smarts: While we made this with our jerk seasoning mix, feel free to use Cajun if that's what you already have on hand.


Mixed Green Salad with Bell Peppers:
  • Garlic - 1 clove , minced
  • Bell peppers, any type - 1 , sliced thinly
  • Red wine vinegar - 1 1/2 Tbsp
  • Dijon mustard - 1 1/2 tsp
  • Cooking oil - 3 Tbsp
  • Mixed greens - 4 oz
Jerk Chicken Thighs:
  • Jerk or Cajun seasoning - 1 Tbsp
  • Honey - 1 tsp
  • Cinnamon - 1/2 tsp
  • Bragg's / Coconut aminos - 1 Tbsp
  • Vinegar, red or white wine - 1 Tbsp
  • Oil, cooking - 1 Tbsp
  • Jalapenos (opt) - 1 , sliced, seeded if you want less heat
  • Chicken thighs, boneless & skinless - 1 lb ((use chicken breasts for lower fat option))
  • Limes - 1/2 , sliced into wedges
Coconut Cauli-Rice and Peas:
  • Cauliflower - 1/2 head , pulsed
  • Garlic - 2 cloves , minced
  • Ghee - 1 Tbsp
  • Jerk or Cajun seasoning - 1 tsp
  • Coconut milk - 1/2 cup
  • Chicken stock - 1/2 cup
  • Bay leaves - 1
  • Salt - 1/4 tsp
  • Peas - 1 1/2 cups


  1. Chicken - Mix together jerk or Cajun seasoning, honey, cinnamon, aminos, vinegar, and cooking oil. Slice jalapenos and add to marinade. Toss marinade with chicken and tenderize with a fork. (Can be done up to 1 day ahead)
  2. Cauliflower rice - Double if making Thursday night's dinner. Chop off florets. Pulse in a food processor until it reaches a rice-like consistency. If you doubled, reserve half the uncooked cauliflower for Thursday. (Can be done up to 4 days ahead)
  3. Garlic (for rice and salad) / Bell peppers - Prep as directed. (Can be done up to 3 days ahead)

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  1. Heat a skillet or saute pan over medium-high heat for coconut cauliflower rice and peas. Add ghee and then cauliflower, garlic, and jerk or Cajun seasoning to melted ghee. Saute for 2 to 3 minutes, until fragrant. Next add in coconut milk, chicken stock, bay leaves, and salt. Saute until cauliflower has absorbed all the liquid. Fold in peas and cook until warm.
  2. While coconut cauliflower rice is cooking, heat another skillet over medium-high heat. Brush some oil over skillet and then add chicken. Sear for ~3 minutes, flip and lower heat to medium. Cover with a lid and cook for another 3 minutes or until chicken is done (165F or 74C).
  3. Make vinaigrette by whisking together garlic, vinegar, Dijon, and cooking oil. Season to taste with salt and pepper. Toss vinaigrette with greens and peppers when rice and chicken are done.
  4. Remove bay leaves from rice and serve chicken with lime wedges and enjoy with coconut cauliflower rice and salad!



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