Roasted Spiced Chicken (or “less spicy jerk chicken”)

This dish is a good combo of the warm spices found on the Islands. Frankly, it was a lot of work for not much bang.  I don’t mind doing the work if I am going to get something wonderful out of it. This is basically a jerk chicken recipe but instead of the marinade being a thin liquid, it is a paste.  Next time, I think I will buy a bottled Jerk sauce and just put it in the food processor w/ an onion and add a bit of cinnamon. It would be the same effect and none of the effort. It is worth a try though. These go great w/ the Honey Cinnamon Sweet Potatoes

1/2 c chopped onion

4 garlic cloves, chopped

2 T apple cider vinegar

1 t allspice (if you can find Jamaican all spice berries whole..use one tablespoon and grind them)

1 T chopped, peeled, fresh ginger

1 1/2 t finely chopped fresh thyme

1 t salt

1 t ground black pepper

1/2 Scotch bonnet chili or habanero chili, seeded and minced

1/2 t ground cinnamon

1/4 t ground nutmeg

4 whole chicken legs and thigh pieces (about 2.5 pounds) (I used chicken tenders…oh well)

Place all ingredients, except chicken, in a blender or food processor and blend until a thick paste forms.  Place chicken and marinade in a large baggie and marinate at least 8 hours or over night.

Preheat oven to 400 degrees. Put chicken in a pan (w marinade still clinging to the chicken) on a rimmed baking sheet. Bake until done (about 40 minutes). For boneless chicken, adjust time accordingly.


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