“Jerk” Chicken – GFCFSF

December 30, 2012


"Jerk" Chicken - GFCFSF
While not a true Jamaican Jerk chicken (Pimento wood is too hard to find here), it's pretty close and yummy.

3 scallions (green onions)
1 sweet onion, peeled and coarsely chopped
4 large cloves garlic
2 tablespoons minced fresh ginger
1 teaspoon GF Liquid Smoke
1 teaspoon dried thyme, or 1 tablespoon fresh
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons brown sugar
1 teaspoon ground allspice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon ground cloves
2 scotch bonnet peppers, seeds removed using gloves
juice of 1 lime
2 tablespoons "soy" sauce
1/2 cup safflower oil
2 Tablespoons apple cider vinegar

12 boneless, skinless chicken thighs (you could use any cut of chicken you prefer but this is faster to cook and easier for kids to eat)

Place all marinade ingredients in blender and process until smooth. In a large flat dish, place chicken thighs and combine with marinade. Mix well to make sure they are evenly coated on all sides. Cover with plastic wrap and refrigerate 6-24 hours. Grill on hot BBQ until done.

Serve with Coconut Milk-Cilantro Rice and Mango-Ginger Salsa.

Jerk Chicken - GFCFSF

Scotch Bonnet Peppers - Use gloves

Jerk Chicken with Coconut Milk-Cilantro Rice and Mango-Ginger Salsa - GFCFSF