Jamaican Jerk Chicken

🧂 Ingredients

• 8 boneless skinless chicken thighs
• 1 yellow onion
• 5 stalks green onion
• 3 cloves garlic
• 1-2 Scotch bonnet

  finely diced - or substitute habanero peppers
• ¼ cup soy sauce
• 2 tablespoons lime juice
• 1 inch fresh ginger
• 1 tablespoon fresh thyme
• 1.5 tablespoons brown sugar
• 1 tablespoon Chinese five spice powder
• 2 teaspoons ground black pepper
• 1.5 teaspoons ground allspice
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon freshly grated nutmeg
• 1 pinch ground cinnamon

Instructions

• 1 By hand: Finely dice the onions, garlic, peppers, ginger and thyme. Combine them
  with the rest of the ingredients and the chicken in a large bowl or zipper bag.
  Mix well so the chicken is fully coated.
• 2 Food processor/blender: Throw everything but the chicken into your food
  processor or blender and pulse until it's a super fragrant brown slurry with
  some bigger chunks of green onion still left intact. Pour the mix over the
  chicken in a large bowl or zipper bag. Mix well so the chicken is fully coated.
• 3 Marinate the chicken in the fridge for minimum 1 hour up to 24 hours.
• 4 Grill: Grill over high heat for 5-6 minutes per side or until cooked through.
• 5 Oven: Roast at 200 C / 400 F for 40 - 45 minutes or until cooked through.

Nutrition Info