The hottest jerk chicken ever.

This is gonna be short and sweet.
Primarily because i don't have a lot of pictures, also due in part to the fact that i stole some recipe from some random webpage for the side dish i made, so it won't be explained or pictured.

On friday i set out to make some nice hot jerk chicken.

I had 2 lbs. of boneless skinless thighs ready to go, and i really just had to make the jerk sauce and come up with a side dish.

I began with the jerk sauce.

I admittedly went waaay overboard with the peppers this time around. I used 8 habanero peppers... and though I personally enjoyed the end result, i'm going to cut that down to 3 for the sake of anyone that actually tries this recipe. even with 3 instead of 8, this is still gonna knock your socks off. (ask dave or mike how hot the original was...)

So... here's my jerk sauce recipe

2 bunches of green onions, chopped
3 habanero peppers (take the stems off)
1/2 cup (packed) brown sugar
1/2 cup orange juice
2 Tbsp. soy sauce
8 cloves of garlic
1 thumb sized hunk of ginger, chopped
1/2 cup ground allspice (yeah, a LOT of allspice)
1 Tbsp. thyme
1 Tbsp. cinnamon
1/2 Tbsp. salt
1/2 Tbsp. black pepper
1 tsp. nutmeg

(2 lbs. chicken... or pork or fish or whatever you want)


take all of the ingredients, do a bit of course preliminary chopping, and throw it all in a blender or food processor until it is just a smooth brown sauce

marinate the chicken in a bowl or pan for at least 2 hours, and up to 24 hours

grill, continually brushing the marinade back onto the chicken

 then eat it (and if you used the 8 peppers instead of 3....  fidget and sweat and scramble for dairy)

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