Gluten Free Jerk Barbeque Chicken
By: Laura Kopec
6 to 8 servings
½ Tsp ground cinnamon
½ Tsp ground nutmeg
½ yellow onion, chopped
1 bunch of green onions, sliced small
½ c extra virgin olive oil
2 TB Shoju Tamari sauce
2 TB red wine vinegar (or apple cider vinegar)
1 TB minced peeled fresh ginger (or ½ Tsp ground ginger)
1 poblano pepper (seeded, and chopped)
2 garlic cloves (peeled)
½ Tsp coarse sea salt
¼ Tsp fresh ground pepper
½ c Organic ville barbecue sauce
1 whole chicken, cut into pieces (can also do this recipe with package of 6-8 chicken thighs with skin on) (preferably range free or organic chicken)
In a large food processor, place cinnamon, nutmeg, onion, green onion, olive oil, juice of the orange, juice of the limes, tamari sauces, vinegar, minced ginger, seeded and chopped poblano pepper, garlic cloves, sea salt, pepper and barbeque sauce. Place chicken pieces in large glass baking dish. Pour the puree over chicken; turn to coat. Cover and refrigerate for at least 30 minutes or for up to overnight. The longer the marinade, the more flavorful the chicken.
Grill chicken on well heated barbeque grill until cooked through, turning often, about 25 minutes.
Feel free to serve with extra barbeque sauce if needed.
Great side dish is roasted potatoes or potato salad with red bell pepper, and with Caesar salad.