Caribbean Chicken
2 pounds boneless, skinless chicken thighs
1/2 cup franks hot sauce
2 tbsp Worcestershire sauce
1 green onion, minced
1 clove garlic, minced
1 tsp dried thyme leaves
1 tsp ground allspice
1/2 tsp each ground cinnamon & nutmeg
Place chicken in lightly greased large roasting pan.
Combine remaining ingredients in a small bowl. Pour marinade
over chicken, turning to coat evenly. Cover pan. Marinate in
refrigerator for 30 minutes.
Preheat oven to 350.Bake chicken uncovered for 45 minutes,
basting occasionally.
