| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jamaican |
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Allspice |
| 1 |
tb |
Thyme |
| 1 |
tb |
Salt |
| 1 |
tb |
Garlic powder |
| 1 |
tb |
Sugar |
| 1 1/2 |
ts |
Cayenne pepper |
| 1 1/2 |
ts |
Black pepper |
| 1 1/2 |
ts |
Sage |
| 1 |
ts |
Ginger |
| 3/4 |
ts |
Nutmeg |
| 3/4 |
ts |
Cinnamon |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Soy sauce |
| 3/4 |
c |
White vinegar |
| 1/2 |
c |
Orange juice |
| 1 |
|
Lime , Juice of |
| 1 |
|
Hot peppers (habaneros are best), minced (up to 2) |
| 3 |
|
Green onions, minced |
| 1 |
c |
Finely chopped yellow onion |
|
|
Minced garlic |
|
|
Melinda's XXX- or XXXX-tra Hot Sauce (optional) |
|
|
Chicken or pork |
INSTRUCTIONS
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@ix.netcom.com (FRANK
BOYER) on Mar 15, 1997
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