JAMAICAN JERK CHICKEN
Ingredients:
1/2 C. minced scallions
1/4 C. orange juice
1 T. minced gingerroot
1 T. minced jalapeño pepper
1 T. lime or lemon juice
1 T. light soy sauce
1 clove garlic, minced
1 tsp. allspice
1/4 tsp. cinnamon
Pinch of cloves
2 lb. chicken thighs
In a shallow nonreactive dish, combine onions, orange juice, gingerroot,
pepper, lime juice, soy sauce, garlic, allspice, cinnamon and cloves.
Add the chicken. Cover and marinate in the refrigerator, turning
occasionally, for at least 2 hours or up to 8 hours.
Remove the chicken from marinade. Brush any jalapeño pepper off chicken
back into marinade and reserve.
Place the chicken on greased grill over medium-hot coals or at medium
setting. Grill, turning occasionally, for 15 minutes.
Drizzle with marinade. Cook, drizzling with remaining marinade, for 15
to 25 minutes longer or until juices run clear when chicken is pierced.
Makes 4 servings.
B-man
