2 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed, minced 1 cup minced onion 1 tablespoon thyme 1 teaspoon freshly ground black pepper 1 tablespoon ground allspice 1/4
cup vinegar Jerk rub / seasoning (see recipe here) 1 whole chicken, cut in quarters (leave skin on)
2 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed, minced 1 cup minced onion 1 tablespoon thyme 1 teaspoon freshly ground black pepper 1 tablespoon ground allspice 1/4
cup vinegar Jerk rub / seasoning (see recipe) 1 whole chicken, cut in quarters (leave skin on)
Not exact matches
1
cup chopped onion 1 tablespoon fresh thyme 1 teaspoon freshly ground black pepper 1 tablespoon ground allspice 1/4
cup vinegar 2 tablespoons soy sauce 2 large tomatoes, chopped 1 tablespoon freshly grated ginger 2 pounds pork tenderloin 1/4
cup Jerk Rub / Seasoning (see recipe)
1
cup chopped onion 1 tablespoon fresh thyme 1 teaspoon freshly ground black pepper 1 tablespoon ground allspice 1/4
cup vinegar 2 tablespoons soy sauce 2 large tomatoes, chopped 1 tablespoon freshly grated ginger 2 pounds pork tenderloin 1/4
cup Jerk Rub / Seasoning (see recipe here)