Caribbean Chicken Thighs

• 3 whole Limes, Juiced
• 3 cloves Garlic, Roughly Chopped
• 1/2 whole Onion, Roughly Chopped
• 1 whole Jalapeno, Roughly Chopped
• 2 stalks Green Onion, Roughly Chopped
• 6 ounces, fluid Pineapple Juice
• 2 Tablespoons Brown Sugar
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Allspice
• 1 teaspoon Ground Ginger
• 1 teaspoon Pepper
• 1 Tablespoon Salt
• 1 teaspoon Italian Seasoning
• 4 whole Bone In Chicken Thighs

1. 1.
2. Prepare marinade: In a food processor, add lime juice, garlic, onion, jalapeno, and green onion.
3. Pulse until pureed.
4. 2.
5. Pour the onion mixture into a small bowl and add pineapple juice, brown sugar, and spices.
6. Mix together.
7. 3.
8. In a gallon-sized zip-top plastic bag, add chicken and marinade.
9. Seal the bag and gently mix together.
10. Place bag in the fridge and let chicken marinate for at least 4 hours to 24 hours.
11. 4.
12. Preheat broiler.
13. Remove chicken from bag and place it skin side down on a rimmed baking sheet that youve lined with aluminum foil.
14. Cook for 5 minutes or until the tops are no longer pink.
15. Flip them over and cook for remaining 25 minutes or until the skin is crispy.
16. 5.
17. Serve immediately.
18. Enjoy!

whole limes, garlic, onion, stalks green onion, pineapple juice, brown sugar, ground cinnamon, allspice, ground ginger, pepper, salt, italian seasoning, chicken thighs

Taken from tastykitchen.com/recipes/main-courses/caribbean-chicken-thighs/ (may not work)