A Fiery Caribbean Favorite Marinade for grilled/broil chicken and seafood🌶🌶🌶
Ingredients for marinade and Jerk Chicken:
-1 envelope Good Seasons Italian Dressing Mix
-2 TBSP dark brown sugar
-2 TBSP canola oil
-2 TBSP Tamari sauce
-1 tsp cinnamon
-1 tsp thyme
-1 Scotch Bonnet, minced (you can substitute powdered Habanero, to taste, but the fresh tastes much better.
(warning: wear gloves and eyeglasses/goggles when chopping habanero peppers)
-One 2-3 pound whole chicken, cut up
Mix all ingredients except chicken in bowl. Pour over chicken in food 1 gallon storage bag. Marinate 1 hour (or as long as overnight). Grill (or broil) until chicken is done (meat juices run clear) and skin is a little blackened.
Great dish to serve with yellow rice (❤️ Vigo brand rices) with some petite peas mixed in. (might like to toss in little bits of mango, too)
Additional Uses For Jerk Marinade:
To make Jerk Chicken sandwiches. Just marinate boneless, skinless chicken breasts, that have been pounded slightly, for an hour in a covered dish or food storage bag. Take out & sauté quickly on high heat or grill to seal in the juices (about 1 minute on each side) and then finish cooking on low heat until done.
Put on a kaiser roll with lettuce and tomato (& thin slices of Bermuda onion, if desired).
OR, use marinade to marinate some large shrimp, then skewer (about five shrimp to a skewer) and grill or broil until it slightly starts to char. Delicious appetizer or make it a meal with some rice and the following sauce:
-2 ripe passion fruits, squeeze flesh through a strainer to remove seeds (or you could try using the frozen passionfruit concentrate, Goya is a good brand, by the spoonfuls until you get the flavor balance you want.)
-1/4 cup Sour Cream
-2 tsp. honey
Blend all together well and either place a generous swipe under the shrimp skewers on individual plates or serve in a little ramekin-like dish on the side.