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

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