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Jamaican Jerked Chicken

You can change the spiciness of the chicken by using Flying Olive Spicy Extra Virgin Olive Oils (or not) and/or adding more or less cayenne red pepper.

You can marinate fresh chicken in the refrigerator for up to 3 days ahead of cooking it. Barb L.

Serves: 4

Ingredients:

½ onion, roughly chopped

2 Tbsp Flying Olive Pineapple, Sicilian Lemon, or Oregano (if using Oregano, add ½ - 1 Tbsp sugar) Balsamic Vinegar

2 Tbsp Flying Olive Extra Virgin Olive Oil. Suggestions: Mild-Medium Single Varietal, Cilantro and Roasted Onion, Olive Wood Smoked, Chipotle, Harissa, or a Combination

1 tsp sugar or sugar substitute

1 Tbsp paprika or smoked paprika

1 Tbsp dried thyme

¼ -1 tsp red pepper flakes, optional

1 tsp salt

1 tsp nutmeg

¾ tsp allspice

4-5 pounds Chicken thighs or drumsticks or a Combination (I hav)e also used boneless, skinless thighs. Just fold them back to their original shape when cooking, reducing the amount of cooking time as necessary

Directions:

Add all the ingredients, except the chicken, to a food processor or blender. Process until smooth. You should end up with about ¾ cup of marinade.

Place the chicken in a gallon-sized zip-lock bag. Add the marinade and flip the bag a few times to coat the chicken well. Refrigerate at least 8 hours or up to 3 days, turning the bag over at least once a day to redistribute the marinade.

Heat the oven to 475 degrees F.

Line 2 cookie sheets with sides with foil (for easy clean-up). Arrange the chicken pieces on the pans and discard any leftover marinade. Bake 20-25 minutes or until golden brown and an instant read thermometer registers 165 degrees F.

Serve garnished with lemon wedges.

Submitted by Barb L.a