Recipe of the day: Jamaican jerk chicken

Sundays are the best days to gather the whole family and have a good time together. What’s a family reunion without a delicious, hearty, hearty Sunday meal?

Recreate this tasty Jamaican jerk chicken recipe for you and your family that you will all love.

Jamaican jerk chicken

Ingredients

• 6 chicken thighs
• 4-6 Scotch Bonnet peppers, chopped
• 1 small red onion, chopped
• 4-6 garlic cloves, minced
• 4 stalks green onions, ends trimmed
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 2 tablespoons olive oil
• ¾ cup orange juice
• Juice of half a lime
• 1 tablespoon freshly grated ginger
• 2 tablespoons brown sugar
• 1 teaspoon nutmeg
• 1 teaspoon chilli
• 1 teaspoon of cinnamon
• 1 teaspoon dried thyme or use fresh if available
• Salt and pepper to taste

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Instructions

1. For jerk marinade, add all marinade ingredients to a food processor or blender and blend until smooth.
2. Then poke a few holes in your chicken with a knife to let the marinade soak in more deeply.
3. Place the chicken in a large bowl or resealable bag. Pour the marinade over the chicken and rub it. You can completely cover the chicken with the marinade.
4. Cover and refrigerate. Marinate the chicken for at least 2 hours, but you’ll get better flavor penetration if you schedule and refrigerate overnight. Discard the marinade.
5. Bray the chicken. Heat a charcoal or gas grill over medium-high heat and lightly oil the grill grates. Grill the chicken for 12 to 20 minutes or until cooked through. It should measure 165 degrees F internally.
6. Cook the chicken. Heat your oven to 204 degrees C. Bake the chicken for 35-40 minutes or until the chicken is cooked through. It should measure 165 degrees F internally. Grilling is more traditional, but cooking is easy.
7. Remove from heat and serve.

This recipe was found on chilipeppermadness.com