Cooking with TRÖEGS by John Trogner

Cooking with TRÖEGS
by John Trogner, Brewmaster

Jamacian Jerked Grilled Stout Chicken

1/2 bottle Troegs Oatmeal Stout (or nut brown)
1/4 cup green onions chopped
2 tablespoons ginger
1 Jalapeno pepper
1 tablespoon freshlime juice
1 tablespoon dark rum
1 tablespoon molasses
1 teaspoon ground allspice
1/2 teaspoon salt
1.2 teaspoon dried thyme
2 garlic cloves, crushed
8 chicken thighs or breasts (or 2 halved chickens)

Combine everthing but the ckicken in a blender and puree until smooth. Put chicken in a ziplock bag and pour in Jerk Marinade.. Let the chicken drink in the juices overnight in the refrigerator.

Grill the next day..Cheers!

Enjoy with a pint of Troegs Oatmeal Stout! Each one will bring out certain flavors in the chicken