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Redhead's Redhot Jamaican Jerk


1 tablespoon allspice
1 tablespoon thyme
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon sugar
1 1/2 teaspoons cayenne
1 1/2 teaspoons black pepper
1 1/2 teaspoons sage
1 teaspoon ginger
3/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
juice of one lime
2 habanero peppers; minced
3 green onions; minced
1 cup yellow onion; finely chopped
garlic; minced
chicken or pork

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 400F. (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! - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

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