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- 3 tablespoons olive oil
- 4 cloves garlic finely chopped
- piece One 1-inchfresh ginger peeled and finely chopped
- 1 Scotch bonnet pepper halved (remove pepper after cooked)
- 1 bunch scallions chopped, some greens reserved for garnish
- 2 teaspoons ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1 fresh bay leaf
- kosher salt
- 1/2 cup gluten-free Pacific chicken stock
- 1/2 cup dark brown sugar if you're eliminating sugar from your diet use some powered Stevia instead or try it with honey
- 3 tablespoons gluten-free soy sauce
- 2 tablespoons fresh thyme leaves
- 2 limes juiced, zest of 1
- 1/4 cup chopped fresh cilantro
Ingredients
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- Heat olive oil in skillet on low to med temp (you don't want to burn the garlic).
- Add onions, garlic, halved pepper and cook 2 to 3 minutes until soft. Add spices, and toast for about 15 seconds.
- Add salt, bay leaf, chicken stock, brown sugar, soy sauce, thyme, lime juice and zest.
- Bring to a simmer and cook for about 7 to 10 minutes.
*I totally forgot to buy the scotch bonnet pepper today at Whole Foods so threw in these other hot peppers from our garden! What the heck! Sometimes you just gotta improvise! As long as there's some heat who cares right?! LOL!
Oh My! This jerk sauce came out so unbelievably tasty! With an awesome hint of Jamaican spices! It will transport you right to the island of Jamaica!! 🙂
Pour some into a bowl for serving and rub the rest into chicken put in a plastic bag, (use on shrimp, and/or ribs or pork chops), marinate for 2 hours or overnight. Grill right away or (bake the chicken on low heat 285 for 2 hours, then put on the charcoal grill to crisp it up the way you like it!
Here's how we do it in Texas!
Serve with rice and/or some tropical fruit like mangos, papaya, pineapple.. or even try some sauce on your rice and fruit! We had gluten-free pasta with some of the jerk sauce and shrimp and some Brussel sprouts. YUMMY!!!!
Enjoy the Journey!
Sue
Sue Seward
Gluten Free Coach & Fitness Professional
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