JAMAICAN JERKED CHICKEN

Ingredients

½ cup orange juice
¼ cup reduced-sodium soy sauce
2 Tbsp. minced green onion, plus
more for garnish
2 Tbsp. grated fresh ginger
2 Tbsp. minced jalape–o pepper
2 Tbsp. lime juice
2 cloves garlic, minced
1 tsp. ground allspice
½ tsp. cinnamon
¼ tsp. ground cloves
1¼ lb. boneless, skinless chicken thighs

Directions

1.Put orange juice, soy sauce, green onion, ginger, jalapeño, lime juice, garlic, allspice, cinnamon, and cloves in a large zip-top plastic bag. Seal and shake until well mixed. Add chicken, seal bag, and turn to coat. Chill at least 4 hours or up to 8 hours.

2. Preheat an outdoor grill to medium heat (325°F to 375°F) and lightly oil the grate.

3. Transfer chicken to grill, reserving marinade. Grill, covered, turning halfway through, 12 to 15 minutes or until an instant-read thermometer inserted into thickest parts registers 170°F.

4. Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes. Drizzle over cooked chicken.