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Servings
Makes 5 servings
Ingredients
1 jalapeño
6 cloves garlic
1 cup green onions, finely chopped
2 tablespoons lime juice
1 tablespoon lime zest
1 cup cilantro
2 tablespoons fresh thyme
½ cup canola oil
3 tablespoons Chef Paul Prudhomme’s Caribbean Jerk Seasoning, Chipotle Seasoning or Fajita Magic* (see *Note)
2 teaspoons Kosher salt
1 (3- to 4-lb) chicken, cut into 10 pieces (thighs, legs, halved breasts, wings)
6 cloves garlic
1 cup green onions, finely chopped
2 tablespoons lime juice
1 tablespoon lime zest
1 cup cilantro
2 tablespoons fresh thyme
½ cup canola oil
3 tablespoons Chef Paul Prudhomme’s Caribbean Jerk Seasoning, Chipotle Seasoning or Fajita Magic* (see *Note)
2 teaspoons Kosher salt
1 (3- to 4-lb) chicken, cut into 10 pieces (thighs, legs, halved breasts, wings)
How To Prepare
Place all ingredients, except the chicken, in a food processor and puree, scraping down the sides as necessary, until a thick paste is formed. Place chicken pieces in a gallon-sized resealable bag and pour in the marinade. Squeeze air out of the bag, then squeeze the bag to have the marinade coat the chicken. Marinate in refrigerator for a minimum of 4 hours, and up to 24 hours for maximum flavor. Grill or roast in the oven at 375°F for 35 minutes. Increase oven temperature to 425°F and cook for another 10 minutes or until skin is brown and crispy, and internal temperature is at least 170°F.
*NOTE: If using Fajita Magic, only use 2 tablespoons of seasoning
*NOTE: If using Fajita Magic, only use 2 tablespoons of seasoning
