{Jerk Chicken! yes the skin gets that dark, but if you are like me, I don't eat it anyway}
{Chicken ready for the marinade}
{Bathing in jerk-goodness!}
{Can you believe I got a picture with it on the grill?! I made very sure to tell the hubby that I wanted a picture of the chicken--not him with the chicken--he obliged!}
One year ago: Basil Steamed Corn
Jerk Chicken (adapted from 50 Shades of Chicken)
Makes 4 servings
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon ground black pepper
1 teaspoon chili flakes (use less if you like it less spicy)
1/4 cup soy sauce
1 lime, juiced and zested
1 small bottle (about 2 oz) rum
2 tablespoons olive oil
1 tablespoon dried thyme
1 tablespoon brown sugar
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
8 chicken thighs with skin-on
1/8 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon ground black pepper
1 teaspoon chili flakes (use less if you like it less spicy)
1/4 cup soy sauce
1 lime, juiced and zested
1 small bottle (about 2 oz) rum
2 tablespoons olive oil
1 tablespoon dried thyme
1 tablespoon brown sugar
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
8 chicken thighs with skin-on
- Mix all ingredients, except chicken, together until well combined.
- Pour marinade over chicken and marinate overnight.
- Grill chicken until done.
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