Roast Chicken Thighs With Jerk Corn and Lime – WSJ Tell a Friend

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  • 4 - chicken thighs, skin-on
  • - Kosher salt
  • - Zest of 2 limes
  • 1 1/4 teaspoons - red chili flakes
  • 1 tablespoons - whole allspice
  • 1/2 teaspoons - ground cinnamon
  • 1/2 teaspoons - cumin seeds
  • 1 teaspoons - black peppercorns
  • 3 tablespoons - butter
  • 1 pints - cherry tomatoes, halved
  • 2 - habanero chilies, sliced
  • 4 ears - corn, just kernels
  • 3 tablespoons - basil, thinly sliced
  • - Lime wedges, to serve
  • Directions:

    1. Preheat oven to 375 degrees. In a roasting pan, rub chicken with a generous pinch of salt, lime zest and ¼ teaspoon chili flakes. Roast until skin crisps and meat cooks through, about 20 minutes.

    2. In a mortar and pestle or a spice grinder, grind allspice, cinnamon, remaining chili flakes, cumin and black pepper together until finely ground and combined.

    3. Set a medium sauté pan over medium-high heat and add butter. Once bubbling, add tomatoes and cook until blistered, about 3 minutes. Add chilies and cook until aromatic, 30 seconds. Stir in ground spices and sauté until aromatic, 30 seconds more. Add corn and cook until heated through, 2 minutes. Season with salt to taste. Off heat, stir in basil.

    4. Serve chicken with corn and lime wedges.

    Brief Description

    Nina Compton’s Recipe for Roast Chicken Thighs With Jerk Corn and Lime.
    At Compère Lapin in New Orleans, the dishes deliver flavors of chef Nina Compton’s native St. Lucia

    Main Ingredient:


    Category:  Poultry

    Cuisine:  American

    Prep Time: 30 min



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    Posted On:

    July 10, 2016

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