When I was first dating my husband, I was full on vegetarian so we ate a lot of tofu. One of the very few disasters he will tease me with is my attempt at jerk tofu. Don’t get me wrong, the seasonings where fabulous but the texture and fat free nature of tofu turned out like the tastiest eraser you can imagine. This recipe takes the best of a multi spice rub and pairs it with juicy chicken thighs for a brag worthy, easy meal.This version is quite mild but you can spice it up with cayenne pepper to your heart’s desire.
2 tsp grapeseed oil
3 cloves garlic, minced
2 tbsp chopped fresh thyme
3 tsp chili powder
1 tsp allspice
2 tsp black pepper
1 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup chicken broth
2 pounds bone in chicken thighs with skin
Mix all seasonings together in a baking dish. Add chicken legs and turn once or twice. Store, covered with foil in the fridge for a minimum of 8 and maximum of 24 hours.
Bake at 350 F for 45-60 minutes. Remove the foil halfway and allow to brown.
Note: If you would like a spicier dish add a pinch of cayenne or a dash of Tabasco.