Servings: 4

Difficulty: Medium

Prep time: 2 hours

Cook time: 15 minutes

Ingredients:

  • 8 skinless, boneless chicken thighs
  • 2 cups white rice
  • 1/2 teaspoon red pepper flakes
  • 1 clove garlic, grated
  • 2 sprigs fresh thyme, or 1 teaspoon dried
  • 2 teaspoons parsley, or 1/4 cup chopped
  • Jamaican jerk sauce (recipe follows, or 1-1/2 cups store bought)

Jerk sauce:

  • 1/2 cup Soy sauce
  • 1/2 cup white or cider vinegar
  • Juice from one lime
  • 2 Tablespoons olive oil
  • 1 red onion, chopped
  • 12 garlic cloves, roughly chopped
  • 4 scallion stalks chopped
  • 8 scotch bonnet peppers (or hot peppers to taste)
  • 1 Tablespoon grated ginger
  • 2 Tablespoons brown sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons allspice
  • 2 teaspoons nutmeg
  • 2 teaspoons of thyme (fresh if possible)
  • 1 teaspoon salt (or to taste)
  • 2 teaspoons black pepper (or to taste)