Jamaican Jerk Whole Roasted Chicken
Place chicken into pan, brush liberally with Jerk sauce inside and out. Refrigerate a minimum 2 hours. Place chicken in a preheated to 375°Foven and roast until 165°F internal temperature. Brush again with Jerk sauce just before serving. Serve with potatoes toasted in a lime vinaigrette
Jamaican Jerk Grilled Vegetables with Ranch Dipping Sauce
In a large bowl, combine the mushrooms (gills removed) , fennel, peppers, eggplant, asparagus, whole scallions and onions and toss with the jerk sauce. On a hot seasoned grill, grill the vegetables over moderately high heat, turning, until tender and charred. Arrange the vegetables and serve with ranch dressing.
Jamaican Jerk Fish Tacos with Grilled Corn Mango Salsa
Lay the fish in a shallow dish, make a few slashes in the flesh with a sharp knife. Pour marinade over the fish, place in fridge to marinate for at least 2 hours. Place fish and marinade in a baking dish and bake in a preheated 400°F oven. until cooked and slightly charred, about 15-20 minutes. Heat tacos shells. Place fish in tacos. Top with corn mango salsa and cilantro.
Jamaican Jerk pork Tenderloin with Charred Pineapple Salsa
Brush tenderloins with oil and season with salt and pepper. Grilled to desired temperature and let rest for 5 minutes. Slice meat on the bias and fan out on plates. Drizzle with jerk sauce and top with salsa. Charred Pineapple salsa is easy to make with charred diced pineapple, shallots, red pepper, Sweet Baby Ray’s Mango Habanero Wing Sauce & Glaze and fresh cilantro.