Jerk Chicken Thighs w/Lime Rice

1) Coat chicken thighs generously (including under skin) with jerk seasoning (https://www.chilipeppermadness.com/chili-pepper-recipes/spice-blends/homemade-jamaican-jerk-seasoning/).

2) Place chicken thighs on grate or rack over a cooking sheet for drippings. I used cooked thighs to enter into MFP because there is quite a bit of fat that cooks out that I don’t add back to the pan, but take that into consideration if you don’t discard the drippings re: calories from fat.

3) Cook for 40 minutes at 425

4) I cooked jasmine rice in a rice cooker with bone broth after rinsing, then tossed in half a chopped up lime (used the rest of the lime to squeeze over chicken).

You could always do skinless chicken thighs for less fat but frankly the crispy skin is the very best part of the whole thing and calories are still decent for the serving size.