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!
Frostbite Shootout Jamaican Jerk Chicken Thighs
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Re: Frostbite Shootout Jamaican Jerk Chicken Thighs
Thanks Randy for sharing this delicious recipe.
We missed you at the frostbite.
We missed you at the frostbite.
Gecha (Gerry North of the Border)