Meals With Matt: Jerk Chicken with Red Beans and Rice with Peas

Preparation: 2 h
Cook Time: 45 m

Ingredients

6 chicken legs
5 green onions
1 tablespoon fresh chopped thyme
2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
2 teaspoon ground allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
2 scotch bonnet peppers (or to taste)
1/3 cup soy sauce
2 tablespoon vegetable oil
1/4 cup vinegar
1 onion
1/2 cup orange juice
2 cloves garlic
1 teaspoon grated ginger

Instructions

* the meat should marinate for at least 2 hours, preferably overnight
Place all ingredients in a blender or food processor and blend until it forms a sauce texture.
Pour marinade over chicken in a ziplock bag and refrigerate for a min. 2 hours or preferably overnight.
Remove chicken from marinade and place on foil-lined baking pan. Reserve extra marinade and set aside.
Cook chicken skin side up for 40 min (or until 90% cooked) at 375°. Broil for last 5-8 minutes to brown top.
Heat extra marinade on the stove top. Bring to a boil for 2 minutes (add water if necessary) then turn on low and simmer for 5-8 minutes. Serve on top or side of chicken.

NOTE: IN THE VIDEO I USED A PREMADE MARINADE MIX THAT I REMIXED WITH CAYENE PEPPER AND HABENERO PEPPERS. I ALSO MARINADED MY CHICKEN OVERNIGHT.
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Courtesy of The Sweet Escape