Redhead's Redhot Jamaican Jerk


Course : Mixes
Source:
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:


1 tablespoon allspice

1 tablespoon thyme

1 tablespoon salt

1 tablespoon garlic powder

1 tablespoon sugar

1 1/2 teaspoons cayenne

1 1/2 teaspoons black pepper

1 1/2 teaspoons sage

1 teaspoon ginger

3/4 teaspoon nutmeg

3/4 teaspoon cinnamon

---WET INGREDIENTS:

1/4 cup olive oil

1/4 cup soy sauce

3/4 cup white vinegar

1/2 cup orange juice

1 medium juice of one lime

2 medium habanero peppers -- minced

3 medium green onions -- minced

1 cup yellow onion -- finely chopped

1 cloves garlic

1 pound chicken or pork
 

Preparation / Directions:


Mix dry ingredients. Add liquid ingredients, mix with whisk. Add peppers, onions, and minced garlic. Reserve enough marinade for basting on the grill. Wash and stab chicken pieces with a fork (pork can be used as well). Marinate chicken for 1 hour at room temperature, or a few hours to overnight in the fridge. Pork marinates very fast, and it will be HOT if you marinate overnight. Ingredients can be modified depending on how hot you like it--if you like it HOT (with a capital H-O-T), use more habaneros, lots of Melinda's hot sauce, and marinate overnight. If you want to tone it down a bit, use milder peppers (serrano or jalapeno) and reduce marinating time. Grill chicken (or pork), basting with reserved marinade, or bake at 400F. (40 minutes or more for chicken, 30 minutes for thin cuts of pork). The reserved marinade is also great brushed on red/yellow bell peppers which you grill along with the chicken. Grab a cold beer, and enjoy


Rate this Recipe?
1 2 3 4 5
Poor                            Great

More Mixes Recipes