If you make this the way my husband did, "spicy" here means "so crazy hot like kick-you-in-the-face cause-third-degree-burns-on-your-tongue" type of spicy, but it just tastes SOOOO GOOD you just can't help but continue to subject your poor mouth to delicious torture. Oh man, it was so good. So good that the recipe was requested, which is why it is popping up here! We strongly recommend having some type of lassi to drink while you eat this (we had strawberry lassis that Tim made with strawberries brought to us by the wonderful Ratliffs) as it helps to cut the afterburn in your mouth and makes living after eating that much more bearable. I also mixed up a double batch of festival bread and it made a great side to go along with the chicken!
---Spicy Jerk Chicken---
Ingredients:
-1 onion, finely chopped
-1/2 cup scallions, finely chopped
-2 tsp fresh thyme (or substituting dried is fine)
-1 tsp salt
-2 tsp sugar
-1 tsp allspice
-1/2 tsp nutmeg
-1/2 tsp cinnamon
-1 tsp black pepper
-3 Tbsp soy sauce
-1 Tbsp oil
-1 Tbsp vinegar
-2 Scotch bonnet peppers, finely ground
Directions:
Puree all ingredients together. Marinate about 2 pounds of chicken in it overnight, then grill, fry, or bake chicken.
Wednesday, August 12, 2015
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