Jerk Chicken

Ingredients:

• 10 bone-in skin-on chicken legs

• 6 green onions cut into 2-inch pieces

• 4 garlic cloves

• 2 habaneros

• 1 1/2-inch piece ginger root peeled and sliced

• 1/3 cup lime juice

• 1/4 cup coconut aminos or soy sauce

• 1 1/2 tablespoons compliant brown sugar

• 1 tablespoon thyme leaves

• 1 teaspoon black pepper

• 2 teaspoons kosher salt

• 1 teaspoon allspice

• 1/2 teaspoon cinnamon

• 1/2 teaspoon nutmeg

Utensils:

• gallon sized freezer bag

• knife

• cutting board

• food processor or high speed blender

• tongs

• rimmed baking sheet if using the oven

• aluminum foil if using the oven

Instructions:

1. prepare ingredients

2. place chicken legs in a gallon sized freezer bag and set aside

3. add remaining ingredients into a food processor and blend until everything is chopped up

4. pour the marinade over the chicken in the bag

5. seal the bag and press out excess air and toss the bag around to distribute the marinade evenly over the chicken

6. place chicken in the fridge to marinate for 3-24 hours

7. after marinating you can either cook the chicken on the grill or in the oven

Grill:

1. preheat the grill to medium-high heat (400°F)

2. grill chicken for about 30 minutes or until cooked through, turning it occasionally, and reducing the temperature if it begins browning too quickly

Oven:

1. preheat the oven to 375°F

2. line baking sheet with foil

3. arrange marinated chicken legs evenly on the baking sheet leaving space between each

4. place in the oven at 375°F for 45-50 minutes until cooked through and broil in the last few minutes for better browning

When you are ready for serving, serve chicken legs over rice and black beans or veggies of choice.