jamaican jerk chicken (Grilled)
Servings: 10
Prep: 15 minutes
Cook: 50 minutes
Marinating: 3 hours
Chicken and Marinade Ingredients
- Chicken pieces (bone-in skin-on) – I recommend using 5 thighs and 5 legs
- Green onions – 1/2 small red onion could be substituted.
- Garlic – only use fresh garlic.
- Ginger – this adds so much flavor, only use fresh.
- Habanero peppers – scotch bonnet peppers will work too if you can find them. The amount used can be adjusted to taste, these are spicy!
- Lime juice – in a pinch lemon juice will work too. Don’t use bottled.
- Soy sauce – if you have low sodium on hand that will work, just add a little salt to the marinade.
- Brown sugar – honey could be substituted.
- Thyme leaves – preferably use fresh, in a pinch 1 tsp dried will work.
- Allspice, cinnamon and nutmeg – these may seem strange with chicken but they’re key ingredients, don’t omit them!
- Black pepper – it’s a hassle to grind it but it does make a difference.
DIRECTIONS
Heat grill, clean, and oil grates: preheat a gas grill to medium-high heat (about 400 degrees.) Clean grill grates and rub lightly with oil using tongs and an oiled paper towel.
Cook through to 165 degrees: grill until chicken is cooked through, turning occasionally (and reducing burning temperature slightly if it’s browning too quickly) about 30 minutes.
strawberry milkshake
Prep: 5 min
Cook: 5 min
Yield: 2 servings
INGREDIENTS
- 1/2 Cup Tripple C Strawberry Syrup
- 1 heaping tablespoons sugar
- 1 teaspoon vanilla extract
- 1 pint vanilla ice cream
- 1 cup milk
Directions
In a large mixer, place the syrup, ice cream, and milk. Blend until smooth. Pour into ice cream parlor glasses and garnish the rim of each glass with whole strawberries. Serve immediately.