West Creek® Pineapple Citrus Glazed Jerk Chicken Thighs
West Creek® Pineapple Citrus Glazed Jerk Chicken Thighs
West Creek® Pineapple Citrus Glazed Jerk Chicken Thighs
Directions
In a saucepan over medium heat pour in pineapple juice, lime juice and hot honey. Simmer to reduce by half. Then remove from heat for plating.
Rub the thighs with pomace oil followed by sprinkling salt and black pepper on all sides. Now rub in the jerk seasoning and let sit for 20-30 minutes.
Cook thighs on medium heat area of the grill brushing with the pineapple glaze. Cook chicken to an internal temperature of 165°.
In a saucepan add water and birria base, stir to combine. Now add jasmine rice and bring to a boil then reduce to a simmer then cover and cook for 10-12 minutes.
Heat pomace oil in a sauté pan over medium heat and add onions, salt and pepper. Cook for 2-3 minutes then add black beans and fold together. In a bowl add this mixture with the prepared warm birria jasmine rice and place in the center of the plate.
Drop the plantains in 350° oil in the deep fryer and cook for 1-2 minutes then remove from the oil and drain on a towel to remove excess oil. Reserve warm for plating.
Place chicken thighs on top of the rice mixture then drizzle with remaining pineapple glaze. Arrange the plantains around the rice then garish with crumbled queso fresco and finely chopped green onions.
Ingredients
4 ea. West Creek® Chicken, Thigh(s), Boneless Skinless
