🔥 Fiery Jerk Chicken with Mad Dog 357 Ghost Pepper 🔥
This Caribbean-style jerk chicken is bold, smoky, and packed with spice from traditional jerk seasonings and the intense heat of Mad Dog 357 Ghost Pepper Hot Sauce! 🌶️🔥🇯🇲 Get ready for an explosion of flavor and fire!
🛒 Ingredients:
For the Jerk Marinade:
- 1 whole chicken (cut into pieces) or 4 bone-in chicken thighs 🍗🔥
- 2 tbsp olive oil 🫒
- 2 tbsp soy sauce 🍶
- 2 tbsp fresh lime juice 🍋
- 1 tbsp apple cider vinegar 🍏
- 1 small onion (chopped) 🧅
- 3 cloves garlic (minced) 🧄
- 2 green onions (chopped) 🟢
- 1 tsp fresh ginger (grated) 🫚
- 1 tbsp brown sugar 🟤
- 1 tsp salt 🧂
- 1/2 tsp black pepper ⚫
- 1 tsp smoked paprika 🌟
- 1 tsp allspice 🌰
- 1/2 tsp cinnamon 🌿
- 1/2 tsp nutmeg 🌰
- 1 tbsp fresh thyme 🌿
- 1-2 tsp Mad Dog 357 Ghost Pepper Hot Sauce 💀🔥 (Adjust based on heat tolerance!)
🔥 Instructions:
1️⃣ Make the Jerk Marinade
- In a blender or food processor, combine all marinade ingredients, including the Mad Dog 357 Ghost Pepper Hot Sauce. 🌶️🔥
- Blend until smooth.
2️⃣ Marinate the Chicken
- Place chicken in a bowl or ziplock bag and coat with the marinade. 🍗🔥
- Cover and marinate for at least 4 hours (overnight is best!) in the fridge. ❄️⏳
3️⃣ Grill the Chicken
- Preheat grill to medium-high heat (375-400°F). ♨️
- Grill chicken for 6-8 minutes per side, turning occasionally until charred and cooked through (internal temp 165°F). 🍗🔥
🔥 No grill? Bake at 375°F for 40-45 minutes, then broil for 3-5 minutes for a charred effect! 🔥♨️
4️⃣ Serve & Enjoy!
- Let the chicken rest for 5 minutes, then serve hot! 🍗🔥
- Garnish with extra lime wedges and fresh thyme. 🍋🌿
- Serve with rice & peas, grilled plantains, or coleslaw for a full Caribbean meal! 🍚🥥
🔥 Warning: Mad Dog 357 Ghost Pepper Hot Sauce is EXTREMELY hot! Use with caution and adjust based on spice tolerance! 💀🔥
Would you like a cool dipping sauce to balance the heat? 😃🥥🔥