When I was first dating my husband, I was full-on vegetarian so we ate a lot of tofu. One of the very few disasters he will tease me with is my attempt at jerk tofu. Don’t get me wrong, the seasonings where fabulous but the texture and fat-free nature of tofu turned out like the tastiest eraser you can imagine. This recipe takes the best of a multi-spice rub and pairs it with juicy chicken thighs for a brag worthy, easy meal. This version is quite mild but you can spice it up with cayenne pepper to your heart’s desire.
Jerk-ish Chicken
Serves 6
Ingredients:
2 tsp grapeseed oil
3 cloves garlic, minced
2 tbsp chopped fresh thyme
3 tsp chili powder
1 tsp allspice
2 tsp black pepper
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup chicken broth
2 pounds bone-in organic chicken thighs with skin
Instructions:
- Mix all seasonings together in a baking dish.
- Add chicken legs and turn once or twice.
- Store, covered with foil in the fridge for a minimum of 8 hours and a maximum of 24 hours.
- Bake at 350ºF for 45-60 minutes. Remove the foil at the halfway point and allow to brown.
Note: If you would like a spicier dish add a pinch of cayenne.
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