Monday, December 30, 2013

Jerk Chicken Thighs

For 2-4 servings 

4 boneless skinless organic chicken thighs, halved
1 yellow onion, diced
4-6 cloves garlic, minced
1/4 c olive oil
1/4 c white wine vinegar
juice of one lime
juice of one orange
2 T soy sauce
1 T cayenne pepper (traditionally fresh scotch bonnet pepper)
1 T fresh ginger, minced
1 T sugar
1 t ground allspice
1 t ground cinnamon
1 t salt
pepper to taste

Blend all ingredients in a blender until smooth.  Marinate chicken in half of mixture for 4 hours to overnight.  Grill 5-6 minutes each side, periodically basting with leftover marinade. Serve with black beans and rice and mango-pineapple salsa.

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