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Standing Walrus

Jamaican Curried Chicken Thighs

The flavors of the dish were terrific. It's another way of getting a nice Curry flavor without over doing it

I really was just trying to do something different, and this time I was smart enough to remember to take a few pictures, and write the ingredients down, in case it would become a keeper. It definitely is. The heavy Curry flavor got lost in the grilling process, leaving just a hint that it was still there, and the Jamaican flavors of the other spices, really shined. The dark brown sugar was just enough to give a small amount of sweetness.

All in all we loved it. The chicken was moist, flavorful, and had just the right amount of heat. The mild Curry flavor of the Curried Rice was a perfect accompaniment, as was the Cucumbers and Sour Cream, which served as a cooling contrast to the rest of the dish.

1. Clean any grizzle, and extra fat from the chicken thighs, and place them in a bowl.

2. In a separate bowl, mix up the rub.

3. Pour 2 or 3 tablespoons oil on the chicken, then dump on the rub. You want the thighs to be quite oily, and well coated with the rub.
Jamaican Curried Chicken Thighs, Picture

4. I cooked these on my charcoal grill, using a mix of briquettes, and charcoal chunks. The chunks gave a nice smokey flavor to the chicken and the briquettes kept the heat longer.

5. I ended up cooking these for about 45 minutes, covered, over a medium low heated grill. You cooking time may vary based on the temperature of the grill, and the thickness of the chicken.
Jamaican Curried Chicken Thighs, Picture

6. Since I had some of my Asian / Orange BBQ Sauce open, I coated the chicken with a little of it during the last 10 minutes of cooking time.

Ron's Note: Gadgets come from a lot of places. I use a bar, mixer, pourer to hold and apply any sauces. If I had the sauce in a bowl or a jar, I would be contaminating it by continuing to dip my brush in it. This way, I can just put the cap on, and put it back in the refrigerator.

7. I served these with Curried Rice, and Cucumbers and Sour Cream.


1. If you've got any leftovers, put them in plastic containers, then place in the refrigerator.

2. To Re-heat:

Place the rice in a pan with a little water, to steam, and re-heat the Curried Shrimp in another pot. Cook both over low to medium heat just until they're warmed through.

This dish will taste just as good 3 days later, as it did the first time you cooked it.

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