Chef's Quick Tip: Jerk Chicken Empanada

News 12's Tina Redwine is joined by Chef Kamal from Harlan Publick in Norwalk to make empanadas.  
1 lb. boneless skinless chicken thighs
2 tbsp. jerk marinade (recipe to follow)
1 egg (beaten)
10 pieces empanada wrappers
3 pieces Scotch Bonnet or Habanero Peppers
1 bunch scallions (rough chop)
1 cup thyme leaves
½ cup lite soy sauce
2 tbsp. paprika
1 tbsp. ground allspice
1 tbsp. ground black pepper
2 tbsp kosher salt
Place all ingredients in a food processor and puree until combined. Set aside.
Yields 1 ½ cups.
Rub chicken with marinade; let sit overnight in refrigerator.
Grill chicken on both sides, then transfer to a baking dish and cover.   
Cook in an oven at 325 degrees for 45 mins.
Let chicken cool, then shred and mix with the remaining liquid in pan.
Place 3 tablespoons of chicken in the center of empanada wrapper, brush edges with beaten egg then fold over to create a half moon. Use a fork to create a seal.
Fry empanadas to a golden-brown color for 3-4 mins at 350 degrees. Serve while hot.