Jerk Chicken

• Gluten free

• Meat

  • 1 1/2 Chicken legs
  • 1 Jerk chicken

• Produce

  • 2 cloves Garlic
  • 1/2 tsp Ginger, fresh
  • 2 Of fresh thyme, springs
  • 1/2 Onion, medium
  • 2 Scallions
  • 2 Scotch bonnet peppers

• Condiments

  • 3 tbsp Soy sauce

• Baking & Spices

  • 1 tsp Allspice
  • 1/4 tsp Black pepper
  • 1/2 tbsp Brown sugar
  • 1/4 tsp Cinnamon
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 3 tbsp Vinegar

• Drinks

  • 1/4 cup Orange juice

Found on itsourpleasure.ca

Description

Ingredients

• Jerk Chicken
• 6 quarter chicken legs, cut into 2 pieces (drumsticks and thighs)
• ½ medium onion, cut into chunks
• ¼ cup orange juice
• 2 cloves of garlic
• 2 scallions, chopped
• 2 springs of fresh thyme
• 2 scotch bonnet peppers, stem and seeds removed
• ½ tsp. fresh grated ginger
• 1 tsp. salt
• ¼ tsp. black pepper
• 1 tsp. allspice
• ½ tbsp. brown sugar
• ¼ tsp. cinnamon
• 3 tbsp. soy sauce
• 1 tbsp. olive oil
• 3 tbsp. vinegar

Directions

• Cut chicken legs in two (drumsticks and thighs) and removes excess fat around the thighs leaving the skin intact. Wash chicken with vinegar and lemon (or lime), rinse with water and pat with paper towel to soak up the excess water. Pour marinade over chicken and mix to coat. Marinade chicken overnight or a minimum 4 hours. Preheat oven 375°F move the bottom rack to the second last notch. Place chicken in a large baking pan along with marinade, skin side up (for thighs), and bake in oven uncovered for 70 minutes.
• Using a mixer/blender, blend all ingredients together until smooth.