Recipe - Marinated Jerk Chicken Thighs (Quick)

One fourth cup Dry red wine
1 md Jalapeno, seeded and minced
2 tablespoon Green onion, minced
2 teaspoon Vegetable oil
1 teaspoon Ground allspice
1 One half teaspoon Ground coriander
1/8 teaspoon Cayenne pepper
One half teaspoon Ground cinnamon
One fourth teaspoon Ground nutmeg
8 Skinless chicken thighs
1/8 teaspoon Salt
Freshly ground black pepper,
to taste

(Overnight marination time.)

1. Combine wine, jalapeno, green onion, oil, allspice, coriander, cayenne,
cinnamon and nutmeg.

2. Place chicken in a bowl and add the marinade, stirring to coat. Cover
and refrigerate overnight. Remove chicken from the refrigerator about a
half hour before you want to bake it.

3. Preheat oven to 375 degrees. Place the chicken on a rack in a foillined
baking pan; sprinkle lightly with salt and pepper. Bake about 40 to 45
minutes, or until the chicken is cooked through.

NOTES : From "LowFat Soul" by Jonell Nash MC formatted 2/25/97 by
MsRooby@sprintmail.com
Recipe by: Seattle Times 2/19/97

Posted to MCRecipe Digest V1 #485 by "Rooby" MsRooby@sprintmail.com on
Feb 26, 1997.