CHEF

Chef Roc

Jerked Chicken Thighs

1 tbsp
olive oil
2 tbsp
lemon juice
1 tbsp
coconut milk
1 tbsp
minced mint
1/4 cup
minced red onion
2 tbsp
minced jalapeno peppers
1/4 cup
thinly sliced green onion
1 teaspoon
allspice
1/2 tbsp
salt
1/2 teaspoon
coarsely ground black pepper
1
crushed bay leaf
  1. Place the jerk sauce ingredients in a blender and blend until smooth

  2. Place the chicken thighs skin side up in a plastic container

  3. Make 3 parallel cuts with a sharp knife across the top of each thigh so the jerk sauce flavor permeates the thighs

  4. Cover with sauce

  5. Cover with lid and refrigerate for a minimum of 3 hours (overnight is best!)

  6. Place marinated chicken on the grill OR in a pre-heated oven at 350 degrees

  7. Cook for approximately 8 minutes on each side or until completely cooked

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