Spicy Jerk Chicken
- 10 scallions, coarsely chopped
- 1 medium onion
- 1/3 cup thyme leaves
- 10 garlic cloves, peeled
- 2 to 3 Scotch bonnet or habanero chiles, stemmed
- One 4-inch piece of fresh ginger, peeled and thinly sliced
- 3 tablespoons ground allspice
- 3 tablespoons kosher salt
- 3 tablespoons vegetable oil
- 12 skinless, boneless chicken thighs (about 2 1/2 pounds), cut into thirds
- 12 wooden skewers, soaked in water for 1 hour
- Fresh Pineapple Salsa, for serving
- In a food processor, combine the scallions, onion, thyme, garlic, chiles, ginger, allspice, salt and oil and puree.
- Pour the puree into a bowl, add the chicken and turn to coat.
- Cover and refrigerate for at least 12 hours or overnight, turning the chicken once or twice.
- Remove the chicken from the refrigerator 30 minutes before cooking.
- Light a grill or preheat a grill pan.
- Thread 3 pieces of chicken onto each skewer, wiping off as much of the marinade as possible as you go.
- Grill the chicken skewers over moderately high heat, turning once, until lightly charred outside and cooked through, about 8 minutes.
- Serve hot off the grill, with pineapple salsa.
scallions, onion, thyme, garlic, scotch, ginger, ground allspice, kosher salt, vegetable oil, skinless, wooden skewers, pineapple salsa
Taken from www.foodandwine.com/recipes/spicy-jerk-chicken (may not work)