Jamaican Jerk Chicken Thighs

• 2 lbs chicken or turkey thighs, skinned and excess fat removed

Marinade

• 1/2 cup medium onion, cut in large chunks
• 1 large clove garlic
• 1 tsp fresh ginger, peeled and thinly sliced
• 2 jalapeno peppers, seeded and ribs removed
• 1/3 cup red wine vinegar
• 1/4 cup orange juice
• 2 Tbsp reduced-sodium soy sauce
• 2 Tbsp olive oil
• 1 Tbsp maple syrup
• 1 tsp allspice
• 1/2 tsp cinnamon
• 1/2 tsp thyme
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp cayenne pepper
• 1/4 tsp nutmeg

Rice Pilaf

• white rice
• chicken stock (enough to cook the rice)
• 1 cup frozen corn

The night before, prepare the marinade by blending all the marinade ingredients in a blender or food processor. Reserve 1/3 cup for basting.

In a large Ziploc, combine the poultry and remaining marinade. Refrigerate overnight, turning occasionally to flavor evenly.

To cook: start the rice in a rice cooker with chicken stock instead of water. Preheat grill to medium. Cook thighs over indirect heat 25 to 30 minutes per side until meat thermometer, inserted in thickest portion of thigh, registers 180 F. During last 10 minutes, brush thighs with reserved marinade. Cook the corn according to package directions and mix into the cooked rice. Serve over the rice pilaf.