2 kg Chicken thighs 1/2 cup Jerk marinade
Preheat oven to 150c or gas mark 7.
Place chicken in a glass bowl place chicken thighs.
Pour marinade over chicken thighs and massage thoroughly. Leave to marinade for at least 2 hours.
Place chicken thighs in an oven tray skin side down.
Cover with foil and bake in oven for 40 minutes.
After 40 minutes remove foil, turn chicken over, return to oven and cook a further 25 to 30 minutes.
1 cup finely chopped spring onions 1 tbs fresh thyme leaves
2 tsp sea salt
2 tsp ground Allspice
1 tsp ground nutmeg
1 tsp ground cinnamon
1 scotch bonnet pepper, finely chopped 2 tsp ground black pepper
1/2 cup soy sauce
1/2 cup olive oil
1/4 cup white wine vinegar
1/2 cup orange juice
1 tbs fresh grated ginger
3 cloves garlic, finely chopped
1 tbs Worcestershire sauce
Mix all ingredients together.
Place all ingredients in a food processor and blend.
This marinade can be used for marinading chicken, pork or beef.
Any left over marinade can be stored in sterilised jars for up to a month.