Lowcountry Reef Chicken

Ingredients

In this adaptation, the original Caribbean Reef Chicken is transformed into a Lowcountry delight by incorporating traditional Lowcountry ingredients and flavors. The addition of creamy grits and pineapple salsa adds a unique twist to the dish, infusing it with the essence of Lowcountry cuisine. We alse have the original recipe for Caribbean Reef Chicken, so you can check it out.

• 4 chicken thighs 4 chicken thighs
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 2 teaspoons (10g) paprika 2 teaspoons (10g) paprika
• 1 teaspoon (5g) dried thyme 1 teaspoon (5g) dried thyme
• 1 teaspoon (5g) ground allspice 1 teaspoon (5g) ground allspice
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1/2 teaspoon (2.5g) black pepper 1/2 teaspoon (2.5g) black pepper
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (185g) stone-ground grits 1 cup (185g) stone-ground grits
• 1 cup (150g) diced pineapple 1 cup (150g) diced pineapple
• 1/4 cup (15g) chopped cilantro 1/4 cup (15g) chopped cilantro
• 1/4 cup (40g) diced red onion 1/4 cup (40g) diced red onion
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• Juice of 1 lime Juice of 1 lime

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 34g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine olive oil, paprika, thyme, allspice, salt, and black pepper. Rub the mixture onto the chicken thighs, ensuring they are evenly coated. Let the chicken marinate in the refrigerator for at least 1 hour.
2. 2.
   Preheat the oven to 375°F (190°C).
3. 3.
   Heat a large oven-safe skillet over medium-high heat. Add the chicken thighs and sear them for 3-4 minutes on each side until golden brown.
4. 4.
   Pour the chicken broth and water into the skillet, covering the chicken partially. Transfer the skillet to the preheated oven and bake for 30-35 minutes until the chicken is cooked through and tender.
5. 5.
   While the chicken is cooking, prepare the grits according to the package instructions.
6. 6.
   In a separate bowl, combine diced pineapple, chopped cilantro, diced red onion, minced jalapeno pepper, and lime juice to make the pineapple salsa.
7. 7.
   Serve the Lowcountry Reef Chicken over a bed of creamy grits, topped with the pineapple salsa.

Treat your ingredients with care...

• Chicken thighs — For best results, use bone-in, skin-on chicken thighs as they provide more flavor and moisture to the dish.
• Stone-ground grits — Opt for stone-ground grits instead of instant grits for a creamier and more authentic texture.

Tips & Tricks

• To add a smoky flavor, grill the chicken thighs instead of baking them.
• For a spicier kick, leave the seeds in the jalapeno pepper or add a pinch of cayenne pepper to the marinade.
• If you prefer a milder salsa, remove the seeds from the jalapeno pepper before mincing.

Serving advice

Serve the Lowcountry Reef Chicken with a side of collard greens and cornbread for a complete Southern meal.

Presentation advice

Arrange the chicken thighs on top of a bed of creamy grits and garnish with a sprig of fresh cilantro. Place a spoonful of pineapple salsa on the side for a pop of color.