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Redhead s Redhot Jamaican Jerk
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
juice of one lime
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2 habanero peppers -- minced
3 green onions -- minced
1 cup yellow onion -- finely chopped
garlic -- minced
chicken or pork
Instructions:
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! |
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