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/jalapenos 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.
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