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*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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