Take your Anaheim chilies and roast them over your stove''s burner. If you have a blow torch for in your garage, those work great. Put the chili on a fork and hold it into the flame till it is black. Turn the chili to get the entire surface charred. Once you are done with it, put it in a zip lock bag and set it aside. Roast the other chili and put it in the bag with the first one letting them sweat.
If you do not have a coffee bean grinder, get one, it is the greatest kitchen gadget you will ever use. I grind a lot of my own spices in one of these. It will be the best $10. bucks you will spend for your kitchen.
Put the whole allspice berries, thyme, rosemary, cayenne pepper, whole black pepper corns, sage, nutmeg and cinnamon into your coffee grinder and grind it to a rough powder. When you uncap the lid to the grinder, get ready to have your kitchen filled with a wonderful aroma of spices.
Tip - if you have an electric burner on your stove, sprinkle a little of this on your burner and it acts as a spicy incense for the kitchen.
Get a blender and put the ground up spices into the blender.
Add your salt, sugar, garlic powder to the blender at this time.
Add your olive oil, soy sauce, apple cider vinegar, orange juice, lime juice to the blender.
Get your roasted peppers and if you want them to remain spicy, just cut the tops off, chop them up and add them to the blender. If you don''t want the seeds and veins, take those out by slicing open the peppers, wiping the seeds away and with a paring knife slice of the pepper veins.
Chop the whole onion and add it to the blender.
Finely chop the green onions and only add half of those to the blender.
Cap the blender and blend away. You want to blend for about 45 seconds to minute tiil all of it is blended well. Once it is blended you should have a pretty thick marinade.
Take your chicken and put them in a gallon sized zip lock freezer bag along with the rest of the chopped green onions and pour the marinade over the chicken. Let the marinade chicken sit at least an hour, longer the better but not to long, 6- 8 hours max, The vinegar and citrus acids will "cook" the chicken and give the meat a rubbery consistency.
Once done, cook the chicken over the BBQ, I like using mesquite and apple wood chips. Slow cook them keeping the middle meat moist and tender but allowing the outer marinade to charred "bark" just a bit. The flavor of the "bark" is incredible and really adds to the taste.
Plate them up with some good mango salsa, add some rice and beans and "jah maan..this be some good jerk chicken maan."
A chilled riesling wine that is a little on the sweet side is a good choice or of course the island standard, a cold bottle of Red Stripe Beer. " Jah Maan... Thats what I be say'n...Respect maan."
You may want to make a second round of the dry spices along with the salt, sugar and garlic powder and add it to an old spice shaker bottle. The spices are great on any sort of meat when you want that taste of "island flavor."
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|Serving Size: 1 Serving (409g)|
|Recipe Makes: 4|
|Calories from Fat: 351 (56%)|
|Amt Per Serving||% DV|
|Total Fat 39g||52 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 16.9g|
|Polyunsanturated Fat 8g|
|Cholesterol 172.5mg||53 %|
|Sodium 2168.7mg||75 %|
|Potassium 835.5mg||22 %|
|Total Carbohydrate 21.8g||6 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 17.8g|
|Protein 45.9g||66 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 627
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