Jerk Chicken

 

4 servings

• 8 chicken thighs

Jerk Marinade

• 10 ml allspice
• 2 ml nutmeg, grated
• 2 ml mace (or nutmeg flower), grated
• 10 ml salt
• 15 ml brown sugar
• 10 ml fresh thyme
• 5 ml ground black pepper
• 3 green onions, cut into chunks
• 1 habanero pepper (Scotch Bonnet pepper), seeded
• 2 cloves garlic
• 60 ml vegetable oil

1. Using a stick blender or food processor, grind all the marinade ingredients until smooth.
2. Mix the chicken with the marinade; leave to rest in the refrigerator for a minimum of 4 hours and a maximum of 24 hours.
3. Place the thighs on a lightly oiled baking sheet; bake for 30 minutes in the oven at 400F (200C).
4. Serve with fries or roast potatoes

BON APPÉTIT