Jamaican Jerked Chicken
|Minced green onions||125 Milliliter (1/2 Cup)|
|Orange juice||50 Milliliter (1/4 Cup)|
|Minced ginger root||15 Milliliter (1 Tablespoon)|
|Minced hot peppers||15 Milliliter (1 Tablespoon)|
|Lime juice/Lemon juice||15 Milliliter (1 Tablespoon)|
|Light soy sauce||15 Milliliter (1 Tablespoon)|
|Garlic||1 Clove (5 gm), minced|
|Chicken thighs||2 Pound (1 Kilograms)|
In shallow glass dish, combine onions, orange juice, gingerroot, hot pepper, lime juice, soy sauce, garlic, allspice, cinnamon and cloves.
Add chicken; cover and marinate in refrigerator, turning occasionally, for at least 2 or up to 8 hours.
Remove chicken from marinade; brush any hot pepper off chicken back into marinade and reserve.
Place chicken on greased grill over medium hot coals or at medium setting; cook, turning occasionally, for 15 minutes.
Drizzle with marinade; cook, drizzling with remaining marinade, for 15 to 25 minutes longer or until juices run clear when chicken is pierced.