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Jerk Chicken
INGREDIENTS
Jerk Marinade: - 3 to 4 Scotch bonnet pepper - 4 green onions - 4 garlic cloves - 8 stems of fresh thyme - 13 pimento berries (ground) - 2 Tbsp mushroom soy sauce - 2 Tbsp olive oil - 1 tsp cinnamon - 1 tsp nutmeg - 1 Tbsp black peppercorn (freshly ground) - 1 tsp cumin - 1 tsp salt - 1 Tbsp vinegar (apple cider or white) - juice of 2 limes or splash of orange juice For Chicken: - 1 whole chicken or leg quarters - 3 Tbsp black pepper - 1 tsp onion powder - 2 Tbsp garlic powder - 5 Tbsp complete seasoning - 2 Tbsp Adobo - 4 Tbsp jerk seasoning (hot or mild) - 1/2 wet jerk marinade - 1/2 to 1 cup green seasoning (link to recipe) - 1/5 Tbsp Browning - 3 Tbsp Mushroom Sauce
Jerk Marinade: - 3 to 4 Scotch bonnet pepper - 4 green onions - 4 garlic cloves - 8 stems of fresh thyme - 13 pimento berries (ground) - 2 Tbsp mushroom soy sauce - 2 Tbsp olive oil - 1 tsp cinnamon - 1 tsp nutmeg - 1 Tbsp black peppercorn (freshly ground) - 1 tsp cumin - 1 tsp salt - 1 Tbsp vinegar (apple cider or white) - juice of 2 limes or splash of orange juice For Chicken: - 1 whole chicken or leg quarters - 3 Tbsp black pepper - 1 tsp onion powder - 2 Tbsp garlic powder - 5 Tbsp complete seasoning - 2 Tbsp Adobo - 4 Tbsp jerk seasoning (hot or mild) - 1/2 wet jerk marinade - 1/2 to 1 cup green seasoning (link to recipe) - 1/5 Tbsp Browning - 3 Tbsp Mushroom Sauce
DIRECTIONS:
Marinade 1. Start by deseeding the Scotch bonnet peppers if you prefer less heat. Handle with care as peppers are very spicy. 2. In a food processor or blender, combine the all the ingredients. 3. Blend until you have a smooth marinade. Taste the marinade and adjust the seasoning accordingly. Idealy, to your preference, For example, add more spice for spiceness, brown sugar for sweetess or lime/orange juice for more tanginess 4. Transfer the marinade into an airtight container or sealable plastic bags. 5. Use the marinade on your choice of meat, even tofu. Allow protein to marinade for at least 4 hours, or prederably overnight, to let the flavors infuse.
Marinade 1. Start by deseeding the Scotch bonnet peppers if you prefer less heat. Handle with care as peppers are very spicy. 2. In a food processor or blender, combine the all the ingredients. 3. Blend until you have a smooth marinade. Taste the marinade and adjust the seasoning accordingly. Idealy, to your preference, For example, add more spice for spiceness, brown sugar for sweetess or lime/orange juice for more tanginess 4. Transfer the marinade into an airtight container or sealable plastic bags. 5. Use the marinade on your choice of meat, even tofu. Allow protein to marinade for at least 4 hours, or prederably overnight, to let the flavors infuse.