Ingredients
- 1 tbsp of salt
- 2 tbsp of black pepper
- 2 tsp of garlic powder
- 1 tsp of all spice
- 1 tsp of cinnamon
- 2 tsp of fresh or dried thyme
- 1 tbsp of extra virgin olive oil
- 2 tbs of coconut oil
- 1/2 cup of Every-Ting Sauce
- 1 scotch bonnet pepper or habanero pepper (omit if you do not want chicken spicy)
- 3 lb of boneless skinless thighs
Preparation:
- Clean and thoroughly dry boneless skinless thighs.
- Coat chicken with extra virgin olive oil.
- Season chicken with salt, pepper, garlic powder, all spice, cinnamon, and thyme.
- Pour Every-Ting sauce over chicken, mix until well coated. Let marinade for at least an hour, or upwards to overnight.
- Add fresh sliced scotch bonnet pepper or habanero pepper to marinade (use 1/2 of pepper for medium heat). Omit this step if you don't want it spicy.
Cook:
- Preheat oven to 375 °F.
- Dry chicken off with a paper towel on both sides
- Heat coconut oil in a skillet on medium high heat.
- Sear chicken for 3 to 4 minutes on each side until brown.
- Place chicken on a lined cookie sheet. Finish chicken in the oven for 8-10 minutes.
- Let chicken rest for 5 minutes.
- Drizzle Every-Ting Sauce over chicken. Serve with rice and vegetable of choice.
Notes: For a thicker glaze on chicken, reduce Every-Ting sauce down in small sauce pan uncovered on medium high heat. Stir occasionally until desired thickness.