West Creek® Jerk Chicken
West Creek® Jerk Chicken
Directions
- Place in a food processor or blender lime juice, brown sugar, salt, soy, parsley, cilantro, habanero, ginger, garlic, green onion, and half a cup of jerk seasoning. Puree this mixture.
- Pour this over the chicken cover and marinade overnight in refrigerator.
- Now remove chicken from marinade and place on sheet pan uncovered in refrigerator for 1-2 hours to dry skin which will help it get crispy on the grill.
- Remove chicken and season with remaining jerk seasoning. Cook on grill over medium heat for 30-35 minutes turning chicken periodically.
- Once chicken has reached an internal temperature of 165-degrees remove from heat allow to rest for 10 minutes and enjoy.
Ingredients
- 6 lbs West Creek® Chicken, Cut, 8 piece
- 1 1/2 cup Magellan® jerk seasoning
- 1 cup Peak Fresh Produce® Onion(s), Green, diced
- 1 tbsp Roma Garlic, minced
- 1 tbsp Peak Fresh Produce® ginger, minced
- 4 ea Peak Fresh Produce® Pepper Habanero, minced
- 2 tbsp Peak Fresh Produce® Parsley, Fresh, minced
- 1 tbsp Peak Fresh Produce® Cilantro, Fresh, minced
- 1/2 cup Ascend® Juice, Lime
- 1/4 cup Asian Pride® Soy Sauce
- 4 tbsp Piancone® Oil, Olive, Extra Virgin
- 1 tsp Magellan® sea salt
- 2 tbsp West Creek® Sugar, Brown
- 1/2 ea Peak Fresh Produce® Onion(s), Yellow, peeled
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
