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Caribbean Chicken
Makes 6 to 8 servings
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Ingredients
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2
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pounds boneless skinless chicken thighs
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1/2
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cup Frank's® RedHot® Original Cayenne Pepper Sauce
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2
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tablespoons French's® Worcestershire Sauce
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1
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green onion, minced
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1
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clove garlic, minced
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1
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teaspoon dried thyme leaves
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1
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teaspoon ground allspice
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1/4
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teaspoon each ground cinnamon and ground nutmeg
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Prep Time
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40 minutes
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Cook Time
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45 minutes
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1. Place chicken into lightly greased large roasting pan. Combine remaining ingredients in small bowl. Pour marinade over chicken, turning to coat evenly. Cover pan; marinate in refrigerator 30 minutes or overnight.
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2. Preheat oven to 350°F. Bake chicken, uncovered, 45 minutes or until no longer pink in center, basting occasionally. Serve with hot cooked rice, if desired.
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© Reckitt Benckiser Inc.
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