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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This recipe was originally named Caribbean Jerk Chicken. However it's not a true jerk chicken recipe. With the help of Toni who was kind enough to help me we have come up with a more appropriate name. Hope you enjoy it. Ingredients:
2 tablespoons fresh lime juice |
1 tablespoon soy sauce |
1 tablespoon peanut oil |
1 tablespoon hot pepper sauce |
1 tablespoon fresh ginger, chopped |
3 garlic cloves, coarsely chopped |
1/2 teaspoon dried thyme |
1/4 teaspoon black pepper |
1/4 teaspoon allspice, ground |
1/4 teaspoon salt |
500 g chicken fillets |
Directions:
1. Puree in blender lime juice, soy sauce, oil, hot pepper sauce, ginger, garlic, thyme, pepper, allspice and salt. Combine marinade with chicken in plastic food-storage bag.
2. Seal.
3. Marinate in refrigerator overnight. Place oven rack in top position.
4. Heat oven to 500°F:.
5. Drain chicken; discard marinade. Pat dry.
6. Arrange in roasting pan.
7. Roast on top rack in 500°F: oven 25 minutes for breasts, 30 minutes for thighs and drumsticks, or until instant-read thermometer registers 170°F: without touching bone.
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