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JAMAICAN JERK CHICKEN SAUCE
6 scallions (green only) thinly sliced
2 large finely minced shallots
2 large finely minced garlic cloves
1 tbsp finely minced fresh ginger
1 tsp ribbed and finely minced hot red chili peppers
1 tbsp ground allspice
1 tsp fresh ground black pepper
½ tsp ground cinnamon
½ tsp ground nutmeg
1 tbsp fresh thyme leaves or 1 tsp dried thyme
1 tsp coarse salt
1 tbsp dark brown sugar
1/c fresh orange juice
½ cup rice wine vinegar
¼ cup soy sauce
¼ cup olive oil
Mix above well with a whisk and let rest at least one hour.
Suggestion: Rub onto chicken (wear gloves so peppers don’t burn) and let
chicken marinate overnight. Roast 45 minutes in 350 F oven or grill, dabbing with remaining marinade. |
