Portobello Mushroom and Jerk Chicken

Name: Portobello Mushroom and Jerk Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 4 green onions, roughly chopped; 2 bird’s eye chilies; 1 garlic clove, chopped; 1/4 cup (60 ml) apple cider vinegar; 1/4 cup (60 ml) maple syrup; 2 tbsp (30 ml) dark rum; 2 tbsp (30 ml) soy sauce; 1/2 tsp dried oregano; 1/2 tsp ground allspice; 1/2 tsp ground cumin; 1/4 tsp ground cinnamon; 8 chicken thighs, boneless and skinless; 4 portobello mushrooms, peeled

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Preparation 20 min
Cooking 10 min
Marinating 8 h
Servings 4

Featured in RICARDO Magazine (Vegetables First)

Ingredients

- 4 green onions, roughly chopped
- 2 bird’s eye chilies
- 1 garlic clove, chopped
- 1/4 cup (60 ml) apple cider vinegar
- 1/4 cup (60 ml) maple syrup
- 2 tbsp (30 ml) dark rum
- 2 tbsp (30 ml) soy sauce
- 1/2 tsp dried oregano
- 1/2 tsp ground allspice
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 8 chicken thighs, boneless and skinless
- 4 portobello mushrooms, peeled

Preparation

- In a blender, purée the green onions, chilies, garlic, vinegar, maple syrup, rum, soy sauce, and spices.
- Place the chicken and mushrooms in a glass baking dish or sealable bag. Add the marinade and toss to coat. Cover the dish or close the bag. Let marinate in the refrigerator for 8 hours or overnight.
- Preheat the grill to high. Oil the grate.
- Drain the chicken and mushrooms, reserving the marinade. Lightly salt the chicken and mushrooms.
- Grill the chicken and mushrooms for 5 minutes. Brush lightly with the reserved marinade and discard any leftovers. Continue grilling for 5 more minutes or until the chicken is fully cooked.
- Delicious with a green salad or in a sandwich.

Portobello Mushroom and Jerk Chicken

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Ingredients

Preparation

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