Jamaican Jerked Chicken

By ruthguillo

Ingredients

• 1 1/2 cups soy sauce
• 1 cup freshly squeezed lime juice
• 1 cup thinly sliced fresh ginger
• 1/2 cup chopped fresh garlic
• 4 green onions, trimmed and roughly cut
• 2 jalapeno peppers, seeded
• 1 cup apple cider vinegar
• 1/2 to 3/4 cup dark brown sugar
• 1/2 cup Crisco Oil
• 1/4 cup ground allspice
• 2 tablespoons light molasses
• 2 teaspoons cinnamon
• 2 teaspoons freshly chopped thyme (or 1 teaspoon dried)
• 1 teaspoon pepper
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 16 to 24 chicken thighs (about 6 pounds) with skin removed

Preparation

Step 1

1. Place soy sauce, lime juice, ginger, garlic, onions and peppers in food processor bowl. Puree until smooth.

2. Transfer to mixing bowl. Stir in vinegar, brown sugar,Crisco Oil, allspice, molasses, cinnamon, thyme, pepper, nutmeg and cloves. Let stand for 30 minutes.

3. Adjust seasonings with soy sauce, lime juice and brown sugar. Marinade should be spicy, gingery and slightly sweet and sour.

4. Place chicken in large heavy resealable plastic bag. Pour marinade over chicken. Seal bag. Refrigerate two days. Turn bag over occasionally.

5. Remove chicken from marinade. Frill or broil. Turn frequently to avoid charring.

390 CALORIES/FAT 9 g(79 CAL or 20% of total calories/SAT FAT 2 g(<5% of total calories)/CARB 45 g/PROTEIN 31 /CHOL 115 mg/SODIUM 795 mg