Redhead's redhot jamaican jerk
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Allspice |
| 1 | tablespoon | Thyme |
| 1 | tablespoon | Salt |
| 1 | tablespoon | Garlic powder |
| 1 | tablespoon | Sugar |
| 1½ | teaspoon | Cayenne pepper |
| 1½ | teaspoon | Black pepper |
| 1½ | teaspoon | Sage |
| 1 | teaspoon | Ginger |
| ¾ | teaspoon | Nutmeg |
| ¾ | teaspoon | Cinnamon |
| ¼ | cup | Olive oil |
| ¼ | cup | Soy sauce |
| ¾ | cup | White vinegar |
| ½ | cup | Orange juice |
| 1 | Lime , Juice of | |
| 1 | Hot peppers (habaneros are best), minced (up to 2) | |
| 3 | Green onions, minced | |
| 1 | cup | Finely chopped yellow onion |
| Minced garlic | ||
| Melinda's XXX- or XXXX-tra Hot Sauce (optional) | ||
| Chicken or pork | ||
Directions
Source: Heather Pierce
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 400 degrees F. (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!
Posted to bbq-digest Digest V97 #028 by frankbbq@... (FRANK BOYER) on Mar 15, 1997