Jerk Chicken with cous cous and vegetables

Click here for a printable recipe.

 

Ingredients:

2 Tbl, Garam Masala

1 Tbl, Cumin

1 Tbl, Chili powder

1 Tbl. Garlic Powder

1 tsp. Nutmeg

1 tsp. Cinnamon

1 tsp. Black Peppercorns

1 tsp. Salt

½ bunch fresh cilantro, chopped

1 bunch of scallions, chopped

1 large onion, chopped

10 sprigs of fresh thyme

¼  freshly squeezed lime juice

¼ cup white vinegar

¾ cup soy sauce

2 Tbl. SH’ That’s Hot! Carolina Reaper Throat Punch hot sauce

2 chicken breasts

2-3 chicken thighs

Chopped cilantro and a lime (optional – for garnish)

Starch of your choice (cous cous or rice work best) & Vegetables (any of your choice)

Directions:

Toast spices (up to cilantro) in a dry skillet over medium high heat for 2-3min until aromatic. Combine all ingredients up to SH’ That’s Hot! Carolina Reaper Throat Punch hot sauce in a food processor or blender to make the marinade. Pulse marinade until chunky. Place chicken and marinade in a glass dish and marinade from 2 hours to overnight (overnight maximizes the flavor). Pan roast or grill the chicken (if cooking in a pan, use 1 Tbl. Vegetable oil). Prepare desired starch and season with salt and pepper. For a little extra flavor, add in 1 Tbl. Of SH’ That’s Hot! Mariachi Ninja to the starch as it complements the chicken wonderfully. When chicken is almost done, add desired vegetables to pan and utilize the juices and sauce that has been created from the marinade.


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