4 small fresh green or red chilies or jalapenos
4 green onions, trimmed
2 tablespoons red wine vinegar
1 tablespoon vegetable oil
1 tablespoon allspice
1 teaspoon salt
½ teaspoon pepper
½ teaspoon cinnamon
1/8 teaspoon nutmeg
8 boneless chicken thighs
In a food processor chop the chilies/jalapenos and onions. Use gloves when handling the peppers. Remove some of the seeds to make it milder, if desired. Add all of the remaining ingredients except for the chicken. Process until mixture forms a paste.
Place chicken thighs in a ziplock bag and add the paste. Massage the paste into the chicken and let sit refrigerated 2 hours or overnight. Bring to room temperature. Discard the paste. Grill or bake (covered in a 350 degree oven) until juices run clear.
ABOUT STACEY – Stacey Adger will share more great recipes during season four of “Homeplate” in a segment called “Smart Cookie.” Besides being a talented home baker, she is incoming vice president of the Mahoning County Chapter of the Ohio Genealogical Society.
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