Jérk Chickén #yummy #chicken

Jérk Chickén

Ingrédients

• 10 skin with bonés on chicken pieces, thighs and thighs (about 3 lb), cut off excess fat and skin
• 6 greén onions, cut into 2 inch pieces *
• 4 garlic clovés, peeled and crushed
• 2 habanero péppers (or scotch bonnet), stem removed **
• 1 1/2 inches of ginger, peeled and sliced
• 1/3 cup frésh lime juice
• 1/4 cup soy saucé
• 1 1/2 tabléspoon brown sugar
• 1 tabléspoon fresh thyme leaves
• 1 téaspoon freshly ground black pepper
• 1 C. 1 tsp ground Jamaican pépper
• 1/2 téaspoon ground cinnamon
• 1/2 tsp. 1/2 téaspoon ground nutmeg

Instructions*

• Placé chicken pieces in a one-gallon resealable bag.
• Add thé rést of the ingredients to a food processor and chop several times (this should be a bit coarse). Pour the mixture over the chicken in the bag, seal the bag by squeezing the excess air, then rub the marinade over the chicken. Leave to rest in the refrigerator for 3 to 24 hours.

Ovén Instructions:

• Prehéat the oven to 375 degrees. Line an 18 x 13-inch baking sheet with aluminum foil and spray with non-stick cooking spray.
• Remové the chicken from the marinade. Arrange the pieces on a baking sheet, leaving a space between them. Bake in preheated oven until cooked, about 45 to 50 minutes, while broiling for the last few minutes for better browning.

Or grill instructions* :

• prehéat a gas grill over medium-high heat (about 400 degrees). Clean the grill grates and lightly rub with oil using tongs and an oiled paper towel.
• Grill until chickén is cooked through, turning occasionally (and slightly lowering the combustion temperature if it browns too quickly) for about 30 minutes.
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