Posted: Jun 28, 2013 12:35 PM
Updated: Jun 28, 2013 12:56 PM
TUCSON - Chef Max Wood from Monterey Court Cafe stopped by to show us how to make a spicy, tangy Jerk Chicken. Here's the recipe:
2 Serrano chili's (stem's removed)
2 tbsp yellow onion, diced
2 garlic cloves
1 tsp dried oregano
1 tsp dried thyme
1 tsp allspice
1/2 tsp ground clove
1 tsp ground ginger
3 tbsp oil
1 tbsp lime juice
3 tbsp dark rum
Salt and Pepper to taste
Combine ingredients in a blender and blend until smooth.
Add more oil if you prefer it less spicy. place 4 chicken breast in the marinate for at least 3 hours or up to 5 days for maximum flavor.
Grill to order and serve rice.
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