Papa's Pepper Jerk Chicken
(Courtesy of Spencer from @spencerthecook from Instagram ... )
I love Jerk Chicken, especially chicken thighs! The thighs are just so flavourful and moist! A lot of jerk chicken recipes are loaded with allspice, which is a great seasoning, but that's all you taste. This recipe has some sweet, heat, acid and savory that really works incredibly well together! It's a great marinade or sauce!
4T butter
2 medium sweet onions, diced
2T Fresh ginger
1/2C Soy sauce
4T Lizanos Costa Rica salsa
1T Ground cloves
1T Allspice
1t Granulated garlic
1t Five spice
1t Cinnamon
1/4C Light brown sugar
1/2C Canola oil (or other neutral oil)
2T Lemon or lime juice
2t Papa's Pepper premium spice blend
In a sauce pan melt butter over med-low heat (careful, butter can burn). Add onions and saute until soft, about 8 minutes.
Add wet ingredients and then dry ingredients to sauce pan and return to a simmer. Let sauce simmer 5-10 minutes and then using an immersion blender blend the sauce until it's smooth. Marinate chicken for 8 hours or up to 24 hours. Grill chicken over medium heat until internal temp reaches 165°, do not over cook.
Enjoy!
**If you do not have an immersion blender you can use a counter top blender but be careful as blending warm/hot liquids will create pressure so start on the lowest speed.
**Lizanos Costa Rica salsa is a staple in my pantry but if you don't have it you can substitute in Worcestershire sauce.
4T butter
2 medium sweet onions, diced
2T Fresh ginger
1/2C Soy sauce
4T Lizanos Costa Rica salsa
1T Ground cloves
1T Allspice
1t Granulated garlic
1t Five spice
1t Cinnamon
1/4C Light brown sugar
1/2C Canola oil (or other neutral oil)
2T Lemon or lime juice
2t Papa's Pepper premium spice blend
In a sauce pan melt butter over med-low heat (careful, butter can burn). Add onions and saute until soft, about 8 minutes.
Add wet ingredients and then dry ingredients to sauce pan and return to a simmer. Let sauce simmer 5-10 minutes and then using an immersion blender blend the sauce until it's smooth. Marinate chicken for 8 hours or up to 24 hours. Grill chicken over medium heat until internal temp reaches 165°, do not over cook.
Enjoy!
**If you do not have an immersion blender you can use a counter top blender but be careful as blending warm/hot liquids will create pressure so start on the lowest speed.
**Lizanos Costa Rica salsa is a staple in my pantry but if you don't have it you can substitute in Worcestershire sauce.