Jamaican Jerk Chicken

Ingredients: 6-9 tbsp. Jamaican Jerk Seasoning 3 tbsp. olive oil 3 tbsp. soy sauce 6 tbsp. vinegar 6 tbsp. orange juice 4 tbsp. lime juice 2 lbs. boneless, skinless chicken thighs Notes: To make an extra spicy jerk paste, bring remaining marinade, meat bits and all, to a boil in a sauce pan. Stir continuously until it thickens. Serve on the side for those who prefer even more heat.

Directions: Mix ingredients together and marinate chicken (we prefer boneless, skinless chicken thighs) or meat of choice for 4-12 hours. Grill for the best flavor. Serving Suggestions: Serve with jerk paste (see notes) for that extra kick. Also, make coconut rice by combining 1 cup Jasmine rice and 1 14 fluid ounce can coconut milk in a saucepan and bring to a boil. Reduce to a very low simmer, cover and let cook for 20 minutes. Uncover and stir well, then let sit, covered, for 10 minutes. To punch up the coconut flavor, add 1/3 tsp. coconut extract. Yields: Makes enough for 2-3 lbs. of meat. Thanks to: Mike Johnston, Savory Spice Shop Founder

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