JAMAICAN JERK CHICKEN WITH CHILES AND LIME By: Kirsten Hall
Make a week night dinner a trip to the islands with this quick, flavorful and spicy chicken dish from our Why is the Rum Always Gone Class.
INGREDIENTS: 1 teaspoon whole allspice 4 cloves 1 cinnamon stick 1 cup green onions chopped 1⁄4 cup soy sauce 1 lime, juice and zest 2 serrano pepper or scotch bonnet 2 tablespoon rice vinegar 1 tablespoon molasses 2 tablespoon avocado oil 1 tablespoon thyme 1 tablespoon brown sugar 2 teaspoon kosher salt 2 clove garlic 1 tablespoon fresh ginger 1⁄2 teaspoon nutmeg 8 pieces chicken, drums
DIRECTIONS: 1. Preheat the oven to 450°F. Line a baking dish with foil. 2. In a small dry skillet over medium heat, toast the allspice, clove and cinnamon until fragrant or 2-3 minutes. 3. Transfer the toasted spices to a spice grinder and finely grind. 4. In a blender or food processor, combine the ground spices, scallions, soy sauce, lime juice and zest, chiles, vinegar, molasses, brown sugar, salt, garlic, ginger and nutmeg, and process until smooth. 5. Place the chicken and marinade into a zip top bag. Seal the bag and massage the marinade into the chicken making sure the chicken is covered in marinade. Set aside to marinade for at least 30 minutes or up to overnight. 6. Place the chicken onto the prepared baking dish. Spoon the extra marinade over the top of the chicken. Bake until the chicken reaches 165°F and is cooked through and golden.
or thighs
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