Marinated jerk chicken thighs (quick)

4 Servings

Ingredients

Quantity Ingredient
¼ cup Dry red wine
1 medium Jalapeno, seeded and minced
2 tablespoons Green onion, minced
2 teaspoons Vegetable oil
1 teaspoon Ground allspice
1½ teaspoon Ground coriander
⅛ teaspoon Cayenne pepper
½ teaspoon Ground cinnamon
¼ teaspoon Ground nutmeg
8 Skinless chicken thighs
⅛ teaspoon Salt
Freshly ground black pepper, to taste

Directions

(Overnight marination time.)

1. Combine wine, jalapeno, green onion, oil, allspice, coriander, cayenne, cinnamon and nutmeg.

2. Place chicken in a bowl and add the marinade, stirring to coat. Cover and refrigerate overnight. Remove chicken from the refrigerator about a half hour before you want to bake it.

3. Preheat oven to 375 degrees. Place the chicken on a rack in a foil-lined baking pan; sprinkle lightly with salt and pepper. Bake about 40 to 45 minutes, or until the chicken is cooked through.

NOTES : From "Low-Fat Soul" by Jonell Nash MC formatted 2/25/97 by MsRooby@...

Recipe by: Seattle Times 2/19/97 Posted to MC-Recipe Digest V1 #485 by "Rooby" <MsRooby@...> on Feb 26, 1997.

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