by Erica Perez March 19, 2016

The heat of dried habanero chiles combines with the warmth of cinnamon and ginger and a touch of brown sugar sweetness in our Jamaican Jerk blend. The blend is medium-hot on its own, but gets extra spicy in this marinade with the addition of extra habaneros. It's delicious on grilled chicken, but it also works wonders on roasted potatoes and other veggies.

Adapted from Bon Appetit

Ingredients:

4 tbsp Jamaican Jerk Seasoning
3 tbsp white vinegar
3 green onions
2 tbsp vegetable oil
2 tsp salt
1/2 cup orange juice
2 tbsp soy sauce
2 cloves garlic
Juice of 2 limes
2 dried habanero chiles (adjust to taste)
1 onion (optional)

Directions:

Rough chop and puree ingredients together in a blender until smooth. Marinate chicken, pork or fish in enough marinade to coat and refrigerate overnight or at least 2 hours. Grill, roast, or fry, basting marinade over meat as it cooks.



Erica Perez
Erica Perez

Author



Leave a comment


Also in Recipes

Thai "Green" Curry Meatballs
Thai "Green" Curry Meatballs

by Erica Perez April 20, 2017

It's easy to transform our Thai Curry blend into a delicious homemade green curry paste using fresh cilantro and basil. You can play around with adding other ingredients, such as fresh lemongrass, chiles, kaffir lime leaves and shallots. 

Continue Reading

Ghormeh Sabzi (Persian Beef Stew)
Ghormeh Sabzi (Persian Beef Stew)

by Glenny Schmidt March 30, 2017

Ghormeh Sabzi, a traditional Persian beef and bean stew, is loaded with herbs, citrus, and earthy turmeric.

Continue Reading

Sake Penicillin Cocktail with Matcha Rim
Sake Penicillin Cocktail with Matcha Rim

by Glenny Schmidt March 15, 2017

A new twist on the Penicillin, this drink combines the subtle floral notes of sake, a pop of citrus, and warm honey sweetness to balance out the bite of Japanese whisky.

Continue Reading