Marinated jerk chicken thighs (quick)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Dry red wine |
| 1 | medium | Jalapeno, seeded and minced |
| 2 | tablespoons | Green onion, minced |
| 2 | teaspoons | Vegetable oil |
| 1 | teaspoon | Ground allspice |
| 1½ | teaspoon | Ground coriander |
| ⅛ | teaspoon | Cayenne pepper |
| ½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground nutmeg |
| 8 | Skinless chicken thighs | |
| ⅛ | teaspoon | Salt |
| Freshly ground black pepper, to taste | ||
Directions
(Overnight marination time.)
1. Combine wine, jalapeno, green onion, oil, allspice, coriander, cayenne, cinnamon and nutmeg.
2. Place chicken in a bowl and add the marinade, stirring to coat. Cover and refrigerate overnight. Remove chicken from the refrigerator about a half hour before you want to bake it.
3. Preheat oven to 375 degrees. Place the chicken on a rack in a foil-lined baking pan; sprinkle lightly with salt and pepper. Bake about 40 to 45 minutes, or until the chicken is cooked through.
NOTES : From "Low-Fat Soul" by Jonell Nash MC formatted 2/25/97 by MsRooby@...
Recipe by: Seattle Times 2/19/97 Posted to MC-Recipe Digest V1 #485 by "Rooby" <MsRooby@...> on Feb 26, 1997.