Marinated Jerk Chicken Thighs
Florence
Course Meats
Cuisine American
- 1/4 cup dry red wine
- 1 medium jalapeno -- seeded and minced
- 2 tablespoons green onion -- minced
- 2 teaspoons vegetable oil
- 1 teaspoon ground allspice
- 1 1/2 teaspoons ground coriander
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 8 skinless chicken thighs
- 1/4 teaspoon salt
- 1/8 freshly ground black pepper
Combine wine, jalapeno, green onion, oil, allspice, coriander, cayenne, cinnamon and nutmeg.
Place chicken in a bowl and add the marinade and marinate overnight in refrigerator.
Place chicken in baking pan.
Sprinkle with salt and pepper.
Preheat oven to 375 degrees.
Bake 45 minutes, or until chicken is completely cooked.
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Marinated Lemon Chicken
Florence
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
- 2 cups Greek virgin olive oil
- 8 large boneless/skinless chicken breasts
- 6 garlic cloves -- minced
- 2 lemons -- juiced
- 2 tablespoons fresh oregano -- finely chopped
- 1/8 teaspoon pepper
Combined oil garlic, lemons, oregano and pepper.
Place chicken in skillet and pour mixture over chicken.
Put refrigerate for 24 hours.
Charbroil the chicken for 6 to 7 minutes on each side, or until it is done
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