Recipe: Jerk Chicken and Mushrooms

This is super easy and delicious. The more jerk you use the spicier it will be and even the mild packs some heat. Walkerswood is by far my favorite, but there are many on the market to try. Tip: Slightly “over cook” thighs; it makes for a better texture. Also great with wings and drumsticks!

For Chicken:

1 package boneless chicken thighs
1 heaping tablespoon of Walkerswood Jerk seasoning
1 teaspoon salt

Heat oven to 375F. Place chicken in a bowl and jerk and salt. Toss to coat well. Place on baking sheet and roast in the oven until golden brown and cooked through, about 45 minutes.

For Mushrooms:

1 pound portobello mushrooms, stemmed and sliced
1 tablespoon canola oil
1 level tablespoon Walkerswood Jerk seasoning
1 teaspoon salt

Heat oven to 375F. Place mushrooms in a bowl and gently toss with remaining ingredients. Place in backing sheet. Roast until soft and browned, about 20 minutes.