Ingredients
1 pound chicken legs and thighs
1/4 cup Keith Lorren jerk seasoning
1/4 cup soy sauce
1/4 cup coconut vinegar(white vinegar is fine here)
Juice from 1 lime
3 sprigs fresh scallions
4 large garlic cloves
1 Serrano chili(scotch bonnet – jalapeño- habanero all works here)
Salt and pepper to taste
In a food processor combine all the above ingredients except the chicken, pulse until smooth. Pour the marinade over the chicken and allow to marinate 8 hrs to up to overnight.
Remove the chicken from the refrigerator 15 minutes before roasting so it can come up to room temperature. Preheat the oven to 400 degrees, place the chicken in the center rack and roast 1 hour or until the chicken is perfectly golden tender and cooked all the way through. Enjoy!
Ingredients
8 chicken wings
1/2 tsp cayenne pepper
1 tsp smoked paprika
Salt and pepper to taste
Guiness Barbecue Sauce
8 oz Guiness beer extra stout
1/2 cup brown sugar
1/3 cup Apple cider vinegar
1/4 cup soy sauce
2 tbsp grainy Dijon mustard
One 8 oz can tomato sauce
3 tbsp cold unsalted butter
Salt and pepper to taste
WHEN YOU MAKE THIS SAUCE TASTE IT SO IT CAN BE PERFECT FOR YOU, YOU MAY LIKE A MORE TANGY OR SPICY OR SWEETER SAUCE. HOWEVER THE RECIPE IS FOOL PROOF AND DELICIOUS.
Combine the sauce ingredients EXCEPT the butter, into a sauce pot and simmer on medium low heat 30 minutes or until it coats the back of your spoon. Turn the heat off wait 30 seconds and then whisk in the cold butter.
Season the wings with the above ingredients and allow to marinate 30 minutes
Place the wings in a 375 degree oven 20 minutes or until slightly golden. Remove from the oven and coat the wings with half of the barbecue sauce. Place the wings back in the oven for another 10 minutes , remove from the oven and coat again with the remaining barbecue sauce and bake another 10 minutes. Then it’s perfect! Enjoy!
Ingredients
Spice mix marinade
1 tsp kosher salt
1 tsp garlic salt
1/2 tsp cayenne
1 tsp smoked paprika
1 tsp garlic powder
Black pepper. To taste
3 heaping tbsp finely chopped cilantro
Juice of a whole lime or 2 tbsp spoons
Mix thoroughly
Basting mix
1/2 stick unsalted butter
1/4 cup chopped fresh pineapple
4 large garlic cloves
2 tbsp honey
Put on the stove and slowly melt everything together
Whole chicken
Pat dry the chicken season the inside with salt and pepper, stuff the inside with Chopped onion chopped cilantro and chopped pineapple.
Pour over the marinade mix all over the chicken, place in a 400 degree oven for 40 minutes
Cut the oven back to 350 degrees for the basting process as the basting liquid has honey it will burn.
Baste the chicken every 10 minutes until there is no basting left. Continue to cook 20 minutes or until the juices run clear or the temperature of the chicken reads 165 degrees.
Always allow the chicken to rest at least 20 to 30 minutes and enjoy!
Ingredients
2 large chicken breasts cut into chunks(or 1 1/2 cups)
1 1/2 cups chopped sausage (your preferred brand)
1 1/2 cups of rice
1 ten ounce can crushed tomatoes
1 medium onion chopped
2 celery stalks chopped
2 cups chicken stock
Salt and pepper to taste
Dried oregano – to taste
Garlic powder – to taste
Onion powder – to taste
1 tbsp creole seasoning
2 tbsp butter
2 tbsp oil
In a large heated pan add the oil allow to heat, then add the chicken and brown on all sides. Add the sausage and brown all sides, remove both the chicken and sausage from the pan. Add the butter onions and celery and saute 5 minute on medium high heat. Once the veggies become tender add the stock the tomatoes and spices simmer 5 minutes before adding the rice. After 5 minutes add the rice and return the chicken and sauce to the pan, stir to combine, cover and simmer on medium low heat for 35 minutes or until the rice is tender and ready to enjoy!
Chicken ingredients
1 cup buttermilk
6 chicken thighs
2 tbsp scotch bonnet hot sauce(use hot sauce you prefer)
2 tsp smoked paprika
1 tbsp thyme leaves
2 tsp garlic powder
1 large egg
Salt and pepper to taste
2 cups flour – season the flour
Garlic powder – cayenne powder- ground ginger – salt and pepper all to taste.
In a large bowl mix all the above ingredients EXCEPT the flour, mix until combined.
Add the chicken to marinade and coat thoroughly- allow the chicken to marinate 6 hrs to up to over night.
In a hot skillet add your fave oil to fry with. In another bowl add the flour and spices then coat the chicken, allow the chicken to rest 5 minutes before frying. Add the chicken to the hot oil and fry until thoroughly cooked through golden delicious and juicy.
Gravy
2 tbsp butter
2 tbsp flour
1 cup chicken stock
1/2 cup milk
2 tbsp chopped parsley
All purpose seasoning
Salt and pepper to taste
Melt the butter – add the flour and cook 1 minute – add your stock and whisk well – add the cream and keep mixing until sauce comes to a bubbles and thicken – season with the all purpose seasoning salt pepper and parsley – then remove from heat.
For full cabbage video recipe click here! 🙂
https://youtu.be/3JqlMZatobQ
Ingredients
2 pounds Oxtail
1 tbsp Keith Lorren Oxtail beef seasoning(salt and pepper or all purpose seasoning if you don’t have this spice)
1 tbsp garlic powder
Salt and pepper to taste
Dried thyme leaves
2 bottles ginger beer
1/2 cup chopped red bell peppers
1/2 cup chopped green bell peppers
1 medium onion
1 16 oz can broth (veggie or chicken) I did not use beef broth because I wanted stronger ginger beer flavor)
1/4 cup ketchup(add this when you had the broth and ginger beer)
