Recipe Submitted by : Gregs Kitchen
Ingredients :
6 (8-10 oz.) skinless, boneless chicken thighs
1/2 tbsp. ground allspice
1 tsp. garlic powder
1 tbsp. dried leaf thyme
1 1/2 tsp. cayenne pepper
1 1/2 tsp. black pepper
1 1/2 tsp. ground sage
3/4 tsp. ground nutmeg
3/4 tsp. ground cinnamon
2 tbsp. salt
2 tbsp. garlic powder
1 tbsp. brown sugar
1 tbsp. sugar
1/4 c. olive oil
1/4 c. soy sauce
3/4 c. white vinegar
1/2 c. orange juice
1/4 c. lime juice
1 Scotch Bonnet pepper
1 c. finely chopped white onion
Method :
- In medium sized bowl, combine the ingredients from the allspice down to and including the sugar. Mixing these ingredients with wire whisk and then slowly add in the olive oil, soy sauce, vinegar, orange and lime juices.
- Use rubber or plastic gloves to chop the Scotch Bonnet pepper (jalapeno or Serrano may be substituted). Avoid touching face or eyes! Let me say this again y’all….do NOT touch your face or eyes, or any other part of your body that you don’t want to feel like it is on fire.
- Add chopped pepper and chopped onions to the marinade you made and mix well.
- Place chicken, along with marinade in a baking dish so the marinade all but covers the chicken. In other words, we want the chicken to bake in the marinade to keep absorbing the flavors and keep moist. Bake at 350 degrees covered for 45 minutes to 1 hour (internal temperature should be 165 degrees), then uncover and bake an additional 15 minutes to thicken the sauce.
- Reserve the marinade to spoon over the chicken when you serve.