Sentences with phrase «jerk sauce from»

Using the Jamaican jerk sauce from above, I marinated then roasted chicken wings with a touch of honey and lime juice.

Not exact matches

The company's restaurants feature a variety of menu items, including its Buffalo, New York - style chicken wings spun in one of its signature sauces from sweet to screamin» hot, sweet BBQ, teriyaki, mild, parmesan garlic, medium, honey BBQ, spicy garlic, jammin» jalapeno, asian zing, caribbean jerk, thai curry, hot BBQ, hot, mango habanero, wild and blazin, signature seasonings, including buffalo, desert heat, chipotle BBQ, and salt and vinegar, a wide variety of food items, including sharable appetizers, wild flatbreads, specialty hamburgers and sandwiches, wraps, buffalito soft tacos, and salads, and a full bar, which offers an extensive selection of domestic, imported, and craft beers on tap, as well as bottled beers, wine and liquor.

Variations on Jamaican jerk sauces and marinades range from the early, simple pastes of three or four ingredients to the more modern and rather complicated concotions with as many twenty - one spices, herbs, and vegetables.

The spiciness comes from Jerk Seasoning on the chicken and in the mayo sauce.

Try a spicy Korean barbecue sauce, jerk chicken, sticky Thai - style, or other globally inspired treatment, or take a page from the chicken wing chains and offer a list of different sauces with various levels of spicy heat.

From Pods to Powder: Drying Chiles Recipes: Ancho Chile Dry Rub Cajun Rub South of the Border Chile Rub Chili Powder Dry Jerk Seasoning Curry Powder Red Chile Sauce from Pods Red Chile Sauce from Powder Excerpted from «Too Many ChiFrom Pods to Powder: Drying Chiles Recipes: Ancho Chile Dry Rub Cajun Rub South of the Border Chile Rub Chili Powder Dry Jerk Seasoning Curry Powder Red Chile Sauce from Pods Red Chile Sauce from Powder Excerpted from «Too Many Chifrom Pods Red Chile Sauce from Powder Excerpted from «Too Many Chifrom Powder Excerpted from «Too Many Chifrom «Too Many Chiles!

With this compilation, the globe is covered; from Asia for Chinese Stir - Fry Shrimp with Asparagus and Chile - Garlic Sauce to New Orleans Shrimp Creole to Jamaican Jerk Shrimp with a detour to Mexico for Chipotle Shrimp.

Mojito Chicken from Envious Edibles 1/2 onion, diced 2 cloves of garlic, diced 2 chicken breasts, cut into bite sized pieces 1 jar of Trader Joe's Mojito Simmer Sauce 1 can of corn, drained (I used 8 oz frozen corn) 1 can of black beans, drained 1 tablespoon of Caribbean seasoning (I used 1 tbsp of Jamaican Jerk Seasoning) 1/3 cup of Bacardi 151 Rum (or any rum of your choice)(I used Jamaican Appleton Estate) 1 pinch of crush red red pepper (I omitted this) Salt and pepper chicken, sprinkle with Caribbean seasoning, crush red red pepper and cook until brown in small amount of olive oil.

I was fortunate enough to receive a fun package from Grace Foods that included a bottle of Jerk Marinade, BBQ Sauce and some Coconut water (and a cute apron) and we decided to experiment a bit.

From «Bronx is Burning» and «Angry Sauce» hot wings to candied wings; to tender bombers in beef, pulled pork, mini-dogs, or jerked or fried chicken; to drool - worthy half - pound burgers (Drunken Onion Gorgonzola, anyone?)