Jerk Chicken Thighs

I’m telling you, you have to make this chicken!! It is so flavorful and tender. I served this with Caribbean rice and beans. The recipe is also posted. This recipe is from Trisha Yearwood. http://www.foodnetwork.com

Ingredients:

• 2 tablespoons ground allspice
• 2 tablespoons brown sugar 
• 2 tablespoons garlic powder 
• 1 tablespoon onion powder 
• 1 tablespoon kosher salt
• 1 teaspoon ground cumin 
• 1/2 teaspoon ground ginger 
• 1/2 teaspoon ground nutmeg 
• 1/2 teaspoon freshly ground black pepper 
• 1/4 teaspoon cayenne
• 1/4 teaspoon ground cinnamon 
• 1/4 teaspoon ground cloves 
• 1 cup orange juice
• 4 tablespoons olive oil 
• 3 pounds boneless, skinless chicken thighs (8 to 10 thighs) 

Directions:

• For the jerk chicken: In a gallon-size ziptop bag, mix together the allspice, brown sugar, garlic powder, onion powder, salt, cumin, ginger, nutmeg, black pepper, cayenne, cinnamon, cloves, orange juice and 2 tablespoons of the olive oil. Trim the chicken thighs and marinate in the bag at room temperature for up to 45 minutes.

• Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the marinated chicken thighs and cook until cooked through, 3 to 4 minutes per side. Grilling on an outdoor grill is also a fabulous option!