Jamaican Jerk Chicken and Veggies

Jamaican Jerk Chicken

3 tablespoons of dried thyme

1 tablespoon ground black pepper

1 tablespoon onion powder

1 ½ teaspoons garlic powder

1 teaspoon allspice

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon salt

2 tablespoons olive oil

5 pounds boneless skinless chicken thighs

2 habanero peppers, seeds removed, pulsed in a food processor or finely minced

Mix dry seasonings together in a small bowl.  Put chicken in a gallon zip top bag.  Pour a couple tablespoons of olive oil to coat the chicken.  Pour the dry seasonings and the habenero paste over the chicken. Mix to coat.  Refrigerate 1 hour.  Grill on medium high for about 20-25 minutes.

Jamaican Jerk Veggies

3 yams, peeled and chopped

½ butternut squash (about 1 pound), peeled and cubed

6 Anaheim peppers, halved, seeds and membrane removed, then chopped in ¼ inch half circles

2 red onions, chopped

3 tablespoons olive oil

1 teaspoon salt

1 teaspoon thyme

1 teaspoon allspice

½ teaspoon onion powder

½ teaspoon garlic powder

¼ teaspoon cayenne pepper

Assemble the veggies on two sheet pans.  Split up the oil and coat the veggies.  Sprinkle the spices over the veggies.  Roast in a 375 degree oven for 45 minutes, turning halfway through the cooking time.

Jerk and Veggies


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