Jerk Chicken with Agave Glaze
Juicy jerk-seasoned chicken thighs roasted with a sweet and tangy agave mustard glaze. This Caribbean-inspired dinner combines warming spices, gentle heat, and caramelized sweetness.
Equipment
- Measuring spoons
- Meat thermometer
- Mixing bowls
- Pastry brush
- Tongs
Ingredients
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon jerk seasoning
- 1 teaspoon dried thyme
- 2 garlic cloves minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon whole-grain mustard
- 1 tablespoon Dijon mustard
- 1½ tablespoons agave syrup
- 1 teaspoon apple cider vinegar
Instructions
- Preheat the oven to 425°F (220°C).
- Lightly coat a large baking sheet with oil.
- Combine the olive oil, jerk seasoning, thyme, garlic, salt, and black pepper in a mixing bowl.
- Add the chicken thighs and toss until evenly coated.
- Whisk the whole-grain mustard, Dijon mustard, agave syrup, and apple cider vinegar together in a separate bowl.
- Arrange the chicken thighs on the baking sheet, leaving space between each piece.
- Roast the chicken for 20 minutes.
- Remove the baking sheet carefully and brush the chicken generously with the agave mustard glaze.
- Return the chicken to the oven and roast for another 10–15 minutes.
- Check that the glaze is caramelized and the thickest part of each thigh has reached 165°F (74°C).
- Transfer the chicken to a clean serving plate.
- Let the chicken rest for 5 minutes before serving.
Notes & Wine Advice
Serving Suggestions
Serve the chicken with coconut rice, roasted sweet potatoes, grilled vegetables, black beans, or a crisp cabbage slaw. Lime wedges provide a fresh contrast to the sweet and spicy glaze.Recipe Notes
For deeper flavor, marinate the seasoned chicken in the refrigerator for up to eight hours. Leave space between the thighs on the baking sheet so they roast rather than steam.Variations
Add cayenne pepper for more heat or reduce the jerk seasoning for a milder dish. Honey or maple syrup can replace the agave syrup in the same quantity.Wine Advice
An off-dry Riesling softens the jerk spices and complements the glaze. A fruit-forward Zinfandel is a suitable red-wine alternative.Nutrition values
Calories: 495 kcal | Carbohydrates: 9 g | Protein: 41 g | Fat: 32 g | Saturated Fat: 8 g | Sodium: 610 mg | Sugar: 6 g