Transplanted Taste Buds: The Jerk

jerk%20chicken
Truth be told, ever since this Bostonist transplanted to Boston, she's been yearning to have a full blown dinner party. Trouble is, being in a new city doesn't exactly mean you've got the guests for said party! That being said, recipes are made to be tested, and therefore, she cooks. This recipe for Jerk Chicken was born out of the need to find a main course to pair with a Sweet Potato Souffle.

For more of Lisa's recipes visit her blog Transplanted Taste Buds. Photo by Lisa Dacundo.

Ingredients:

1/2 C. White Vinegar
Juice & Zest of 3 Limes
1/4 C. Vegetable Oil
6 Scallions, Chopped
5 Cloves Garlic, Chopped
2 Scotch Bonnet Peppers (or Green Chili's) seeded and chopped
1 1/2 inches Fresh Ginger, peeled and chopped
2 T. Allspice
2 T. Dry Thyme
2 T. Cinnamon
1 T. Sugar
1 t. Black Pepper
1 t. Salt
1 t. Cayenne Pepper
3 #'s Chicken-preferably Thighs

Combine all but the chicken in a food processor or blender and puree until smooth. Cover chicken with marinade for at least an hour. Bake at 350 for 35-40 minutes until the chicken is done.

Easy Peasy!