Angela's Food Love - Food Blog - Jamaican jerk chicken with serrano lime slaw: bringing the Caribbean home

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  {
    "@context": "http://schema.org",
    "@type": "Recipe",
    "name": "Jamaican jerk chicken with serrano lime slaw",
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    "description": "A recipe for Jamaican jerk chicken adapted for oven baking, using serrano chiles instead of scotch bonnets for a milder heat, served with a refreshing serrano lime slaw.",
    "keywords": [
      "chicken",
      "date night",
      "eating alone",
      "Caribbean",
      "Jamaican",
      "jerk"
    ],
    "author": {
      "@type": "Person",
      "name": "Angela Potter"
    },
    "datePublished": "2014-02-22",
    "cookTime": "PT45M",
    "recipeYield": "8 chicken thighs",
    "recipeCategory": "Main Course",
    "recipeCuisine": "Jamaican",
    "recipeIngredient": [
      "8 chicken thighs, bone in, skin on",
      "1 teaspoon ground coriander",
      "1 teaspoon ground allspice",
      "1 tablespoon dried thyme",
      "1 teaspoon ground pepper",
      "2 teaspoons salt",
      "1 tablespoon backed brown sugar",
      "3 serrano chiles, stemmed and seeded",
      "4 scallions",
      "6 garlic cloves",
      "3 tablespoons canola oil",
      "2 tablespoons soy sauce",
      "2-1/2 tablespoons grated lime zest (from two limes)",
      "1 tablespoon apple cider vinegar",
      "2 tablespoons fresh ginger, peeled and diced",
      "1/4 cup freshly squeezed lime juice",
      "1 serrano pepper, seeded",
      "4 green onions, coarsely chopped",
      "4 tablespoons chopped cilantro leaves",
      "2-1/2 tablespoon honey",
      "1/3 cup canola oil",
      "Salt and pepper",
      "1 store bought package slaw greens (4- 5 cups)"
    ],
    "recipeInstructions": [
      {
        "@type": "HowToStep",
        "text": "For the Jamaican Jerk Chicken Marinade: In a Cuisinart or blender, blend 1 teaspoon ground coriander, 1 teaspoon ground allspice, 1 tablespoon dried thyme, 1 teaspoon ground pepper, 2 teaspoons salt, 1 tablespoon packed brown sugar, 3 serrano chiles (stemmed and seeded), 4 scallions, 6 garlic cloves, 3 tablespoons canola oil, 2 tablespoons soy sauce, 2-1/2 tablespoons grated lime zest (from two limes), 1 tablespoon apple cider vinegar, and 2 tablespoons fresh diced ginger until it forms a smooth paste."
      },
      {
        "@type": "HowToStep",
        "text": "Place the 8 chicken thighs (bone in, skin on) in a large, sealable plastic bag along with the marinade and shake until the chicken is evenly coated. Leave to marinade at least 30 minutes and up to 3 hours."
      },
      {
        "@type": "HowToStep",
        "text": "When ready to cook, preheat the oven to 425 degrees F (220 C) and place the baking rack in the middle of the oven. Line the broiler pan bottom with foil to make clean-up afterward easier (do not line the top with foil as the fat will not drain properly)."
      },
      {
        "@type": "HowToStep",
        "text": "Remove the chicken from the marinade and place the pieces on the top section of the broiler pan. Bake for 35 minutes."
      },
      {
        "@type": "HowToStep",
        "text": "Then switch the oven to broil on high. Broil the tops of the chicken for 5 – 10 minutes, moving the pan around as necessary to ensure even browning under the flame. Keep an eye on it to make sure your chicken gets crispy without turning black (it can happen fast!)."
      },
      {
        "@type": "HowToStep",
        "text": "For the Serrano Lime Slaw: Combine 1/4 cup freshly squeezed lime juice, 1 serrano pepper (seeded), 4 green onions (coarsely chopped), 4 tablespoons chopped cilantro leaves, 2-1/2 tablespoons honey, and 1/3 cup canola oil in a blender and blend until smooth. Season with salt and pepper, to taste."
      },
      {
        "@type": "HowToStep",
        "text": "Place the 1 store-bought package of slaw greens (4-5 cups) in a large bowl and toss with the dressing. Season with additional salt and pepper if needed and let sit 30 minutes before serving."
      }
    ]
  }
]