Hot jamaican chicken
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | pounds | Chicken drumettes |
| 1 | teaspoon | Cayenne pepper |
| 15 | mediums | Green onions; cut in 2\" pieces |
| 10 | mediums | Bay leaves; crumbled |
| 8 | Cloves garlic; sliced | |
| ¼ | cup | Red garlic wine vinegar |
| 1 | small | Yellow onion; chopped |
| 5 | Jalapenos; chopped fine | |
| 2 | tablespoons | Ground allspice |
| ½ | teaspoon | Oregano |
| 4 | teaspoons | Dried thyme |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Black pepper |
| ½ | cup | Olive oil |
Directions
Place chicken drumettes in a large bowl. Put remaining ingredients in food processor and process until thick. Spoon onto chicken and mix well.
Refrigerate 12-24 hours, stirring occasionally. Put chicken with marinade in a large casserole and bake at 350 degrees for 20 minutes. Stir after 10 minutes of baking. Then spread chicken on a cookie sheet and broil for 5-7 minutes on each side. Serve in a crockpot to keep warm.
Posted to CHILE-HEADS DIGEST by Myron Menaker <myronm@...> on May 16, 1999, converted by MM_Buster v2.0l.