Jamaican Jerk Chicken Thighs | Grill or bake (covered in a 350-degree oven) until juices run clear. Serve with your favorite sides. Recipe prepared by Stacey Adger.
INGREDIENTS
4 small fresh green or red chilies or jalapeños
4 green onions, trimmed
2 tablespoons red wine vinegar
1 tablespoon vegetable oil
1 tablespoon allspice
1 teaspoon salt
½ teaspoon pepper
½ teaspoon cinnamon
1/8 teaspoon nutmeg
8 boneless chicken thighs
PREPARATION
- In a food processor chop the chilies/jalapeñnos and onions. (Use gloves when handling the peppers.) Remove some of the seeds to make it milder, if desired. Add all of the remaining ingredients except for the chicken. Process until mixture forms a paste.
- Place chicken thighs in a leak proof plastic bag and add the paste. Massage the paste into the chicken and let sit refrigerated 2 hours or overnight.
- Bring to room temperature. Discard the paste.
- Grill or bake (covered in a 350-degree oven) until juices run clear.
Serve with your favorite vegetables or side dishes.
RECIPES & FOOD – Mahoning Valley cooks share their favorite recipes. Includes seasonal and ethnic foods, soups, salads, baked goods, holiday cookies and comfort foods from cooks in the Youngstown-Warren, Ohio area. Visit our Food & Recipes section for more great recipes. We also offer additional content on our YouTube channel.
Metro Monthly is a local news and events magazine based in Youngstown, Ohio. Stay connected with news, features and essential Valley events. We circulate throughout the Mahoning Valley (and beyond) with print, online and flipbook editions. We offer print and website advertising. Office: 330-259-0435.
© 2017 Metro Monthly. All rights reserved.
