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Frostbite Shootout Jamaican Jerk Chicken Thighs

Posted: Sun Nov 16, 2014 4:53 pm
by Surprise
Here is the marinade I have used each year for the Shootout Chicken Thighs. I usually do 8-10 lbs of thighs, 30 or so.

Let e'm soak overnite or a day. I par cook them in the oven on a wire rack on pans to catch the drips and keep them from boiling in the juice. I cook them at 325 skin side up for an hour. Cool them and pack them in foil pans. I then grill them to reheat and crisp the skin. If serving that day I would more than likely debone them to cook quicker on the grill. Try it out and adjust the spice to your liking. Enjoy!

1/2 cup orange juice
1/2 cup vinegar
1/4 cup soy sauce
1/4 cup olive oil
1 jalapeno pepper, diced
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon thyme
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon allspice
1 tablespoon gingerroot, minced
3 cloves garlic, minced (I use more because I love garlic)
4 green onions, thinly sliced

Because I missed the Shootout this year I tortured the crew with them a few days. The vote was for sure on pulled chicken wraps with Avocado and Pineapple Jalapeno salsa, with a drizzle of Mango Ginger Habanero Sauce I got at TJ Max done on Surprise. YUM!



Re: Frostbite Shootout Jamaican Jerk Chicken Thighs

Posted: Mon Nov 17, 2014 6:06 pm
by Gecha (Gerry)
Thanks Randy for sharing this delicious recipe.
We missed you at the frostbite.