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Juicy Chicken Thighs, Glazed Carrots & Sautéed Asparagus

juicy chicken thighs with glazed carrots and sauteed asparagus

 

 

Level: Intermediate
Yield: 4 servings
Total: 50 minutes
Prep: 15 minutes
Cook: 35 minutes

Ingredients:

1.5-1.7 pounds skin-on, bone-in chicken thighs, about 4 pieces
Olive oil, preferably basting oil infused with garlic & herbs
2 tablespoons BoCa Flavor’s Taíno Spice
4 teaspoons unsalted butter
½ teaspoon dried Italian seasoning
Sea salt and ground black pepper

1 pound of carrots, peeled 
¼ cup coconut oil
2 teaspoons honey
1 ½ teaspoon BoCa Flavor’s Taíno Spice
¼ cup water
1 teaspoon chopped chives
Sea salt and ground black pepper

1 pound asparagus
1 tablespoon olive or grapeseed oil
2 garlic cloves, minced
¼ whole red onion, thin sliced
1 ½ teaspoon BoCa Flavor's Taíno Spice
1 tablespoon worcestershire sauce
Sea salt and ground black pepper



Directions for Juicy Chicken Thighs:

  1. Preheat the oven to 400 degrees. Line a baking pan with foil.
  2. Rinse and pat the chicken thighs dry, then place into a large stainless steel mixing bowl.
  3. Lightly drizzle olive or basting oil over the chicken thighs, then coat with Taíno Spice. Rub the spice blend into the chicken, including under the skin and every crevice for the most flavorful chicken. If time allows, let chicken marinate for at least 30 minutes (or overnight) in the refrigerator.
  4. Place chicken into the prepared baking pan with the skin side facing up. Smear butter along the chicken skin and evenly place the remaining throughout the pan. Garnish the top of the chicken with Italian seasoning, sea salt, and black pepper.
  5. Place the baking pan on the middle rack towards the back of the preheated oven without moving or turning for about 35 minutes. Check the internal temperature of the thickest part of the chicken (not touching the bone) until it reaches at least 165 degrees.
  6. Let the chicken flavors intensify for 5 minutes in the pan before serving.

 

Directions for Glazed Carrots:

  1. Cut the carrots in halves or thirds crosswise, then cut each piece lengthwise in halves or fourths, depending on the width of the carrot. This should create 2-3 inch spears that have at least one flat side.
  2. Heat the coconut oil in a cast-iron skillet over medium heat. When the oil is hot, place the carrots with flat sides facing down. Cook without turning until tender and slightly charred for about 8-10 minutes.
  3. Add the honey, Taíno Spice, and water to the skillet. Cook, stirring frequently, until most of the water has cooked off and the carrots are thoroughly coated. Season with salt and pepper, then top with the chopped chives.
  4. Transfer to a bowl and cover with foil to keep warm, or serve right away to your grateful guests!

 

Directions for Sautéed Asparagus

  1. Cut the asparagus ends as desired. 
  2. Heat oil in a medium pan over medium heat. When the oil is hot, place the asparagus into the pan with the minced garlic, sliced onions, and Taíno Spice. Season with salt and pepper as desired.
  3. Cook, stirring frequently, until softened. 
  4. Add worcestershire sauce and let cook off, for about 1 minute. 
  5. Transfer to a bowl and cover with foil to keep warm, or serve right away to your friends!

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