This is a terrific way to use leftover baked chicken and/or jerk chicken, or to cook from scratch. If you’ve ever had Thai Peanut Chicken, this recipe is similar, but with a Jamaican twist. With just the right amount of kick and a touch of bacon, this Caribbean dish pleases on all kinds of levels!
- 3 Tbs Doc’s Jamaican Jerk Sauce
- 2 lbs chicken thighs (boneless, skinless) – 6 to 8 thighs
- 4 strips bacon
- 1/3 cup unsweetened, smooth peanut butter
- ¼ cup chicken broth
- 4 Tbs Doc’s Jamaican Hot Sauce
- 1 Tbs lemon juice
- shredded coconut
- dash of salt
- dash of paprika
- sprinkle of chives
- Cut bacon into small pieces and cook down until crispy in a frying pan.
- Remove bacon bits from pan and set aside (save the rendered bacon fat in the pan)
- Unfold the boneless, skinless chicken thighs and lay them out on a baking dish or pan, smooth side down.
- Add about ½ Tbs of Doc’s Jamaican Jerk Sauce to each chicken thigh and spread it evenly with a spoon.
- On top of the jerk sauce, add 1 Tbs of the bacon fat from the pan where you cooked the bacon to each piece of chicken, then fold the chicken so the jerk sauce and bacon fat are on the inside.
- Bake the chicken thighs in an oven for 75 minutes at 350 degrees.
- While the chicken is baking, combine the peanut butter, chicken broth, lemon juice and Doc’s Jamaican Hot sauce in a medium mixing bowl and stir until all the ingredients are well combined.
- When the chicken is done baking, remove from the baking dish and cut into bite-size pieces.
- Add the cooked chicken pieces to the bowl with the peanut sauce and toss until all the pieces are evenly coated with the spicy peanut sauce.
- Serve on individual serving plates and sprinkle each serving with shredded coconut, diced chives, a few bacon bits, a dash of salt, and a sprinkle of paprika (for color) over the chicken. AWESOMELY DELICIOUS!