Jerk Chicken Hot Sauce Recipe

Cook for approximately 1 hour basting every 30 minutes.

Jerk chicken hot sauce recipe. Put all the ingredients for the jerk sauce in a food processor and whiz until smooth. How to make jamaican jerk sauce the recipe method add all of the ingredients to a food processor or blender scotch bonnet peppers red onion garlic cloves scallions soy sauce vinegar olive oi lime juice ginger brown sugar nutmeg allspice cinnamon thyme and salt and pepper. Chilli sauce tomato juice horseradish sauce brown sauce chicken and 2 more jerk wing sauce plumpjackcafecafe lime juice habanero hot sauce ground nutmeg ginger garlic cloves and 12 more.

Preheat the oven to 350 degrees. Place the chicken in a large shallow dish pour over the sauce cover and leave to marinate in the fridge. Transfer the dry ingredients to a bowl add the wet ingredients and mix well.

Use a skewer or a knife to poke a few holes in your chicken this will help the flavour to seep into the meat. Rub the marinade all over your chicken. After 30 minutes remove chicken and baste with the liquid that has drained from the jerk sauce and turn down the oven to 325 degrees.

Pour marinade into a jar with an airtight lid. Jerk marinade will keep in the refrigerator for up to. Blend well then mix in onions green onions garlic and habanero peppers until almost smooth.

Bring all ingredients together into a food processor or high speed blender until well combined. This recipe was adapted from the chew contributed by mario batali. Pour the blended marinade mixture into bowl with chicken.

The amount of spicy pineapple sauce in this recipe could easily be cut in half. Add the allspice berries brown sugar scallions garlic cloves scotch bonnet peppers soy sauce thyme cinnamon nutmeg salt and pepper to a food processor or a blender. I increased the amount of chicken used skinless chicken thighs and incorporated whole wheat flour in the roti.