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)