I was going to post this recipe after DH made it, but, I don't think he will. There are at least 5 ingredients that neither one of us are very fond of. lol BUT, maybe one of you might like it.
Jamaican Jerked Chicken
1/2 cup orange juice
1/4 cup reduced sodium soy sauce
2 TB. minced green onion, plus more for garnish
2 TB. grated fresh ginger
2 TB. minced jalapeno pepper
2 TB. lime juice
2 cloves garlic, minced
1 tsp. ground allspice
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 1/4 lb. boneless, skinless chicken thighs
1. Put all marinade ingredients in a large zip-top bag. Seal and shake well. Add chicken. Refrigerate 4 to 8 hours.
2. Preheat grill to medium-heat (325 to 375F)
3. Transfer chicken to grill, reserving marinade. Grill, covered, turning halfway through, 12 to 15 minutes until an instant-read thermometer inserted into thickest parts registers 170F.
4. Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minute. Drizzle over cooked chicken. Serves 4
Source: Allrecipes mag. June/July 2020
Jamaican Jerked Chicken
1/2 cup orange juice
1/4 cup reduced sodium soy sauce
2 TB. minced green onion, plus more for garnish
2 TB. grated fresh ginger
2 TB. minced jalapeno pepper
2 TB. lime juice
2 cloves garlic, minced
1 tsp. ground allspice
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 1/4 lb. boneless, skinless chicken thighs
1. Put all marinade ingredients in a large zip-top bag. Seal and shake well. Add chicken. Refrigerate 4 to 8 hours.
2. Preheat grill to medium-heat (325 to 375F)
3. Transfer chicken to grill, reserving marinade. Grill, covered, turning halfway through, 12 to 15 minutes until an instant-read thermometer inserted into thickest parts registers 170F.
4. Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minute. Drizzle over cooked chicken. Serves 4
Source: Allrecipes mag. June/July 2020