Jamaican Jerk chicken

Well I thought I took more photos of the Jamaican Jerk Chicken but I guess I only have a few of the final product. This is another recipe from DaVita which is our new favorite for kidney-friendly recipes.

We let this marinade overnight. We replaced onion with onion powder, garlic cloves with garlic powder, we did not use a chili pepper or habanero, and didn't use green onions. We also used ground ginger in place of fresh ginger. It turned out really really good as we baked it and then broiled it. The DaVita recipe calls for grilling but we decided to bake instead. We served ours with white rice and macaroni and cheese - although a kidney doctor/dietician recommended jasmyne rice instead of white rice so we tend to eat jasmyne rice when we can. Because I didn't add any chili peppers or anything spicy, it was more on the sweet side but still had a good balance. Would make this again! 

Ingredients: 
1 tbsp onion powder
2 tsp ground ginger
1 tbsp garlic powder
2 tbsp white vinegar
1 tbsp soy sauce
1 tbsp vegetable oil
2 tbsp brown sugar
1 tsp salt
2 tsp thyme
1 tsp ground allspice
1/4 tsp pepper
1/4 tsp ground nutmeg
1/8 tsp cinnamon
4 boneless, skinless chicken thighs

Directions:
Place all ingredients, except the chicken in a blender and process for a few seconds until combined. In a large ziplock bag, add the chicken and the blended mixture. Marinade in the refrigerator overnight. Remove chicken and place on a baking sheet. Bake at 350 degrees for 30 minutes, turn over, and bake for another 30 minutes. Set the oven to broil and broil for 5 minutes. Serve with macaroni and cheese and rice.