Maple Jerk Chicken with coconut cream sauce 5lbs of skinless chicken thighs In a bowl mix together 4 TBS of Wood's Traditional Syrup 3 TBS Walkerswood Traditional Jamaican Jerk Seasoning Hot & Spicy Put chicken in a a gallon zip lock bag Pour seseasoning mixture in the bag Cover all chicken with the seasoning Keep in frig @ 24 hours
Place chicken on cooking sheet and bake at 350 degrees until done.
Coconut Cream Sauce
1 can coconut cream 1 can diced tomato and green chili’s 1 can black beans (drained and rinsed) 1.5 tbs ground black pepper ¼ tsp all spice 1 tbs fresh ground ginger Mix all ingredients in a sauce pan and simmer for 5 min While stirring occasionally. Make your rice as you like Serve in a bowl of rice with chicken and coconut cream sauce I should have made 2x the cream sauce… for that much chicken