Today was a spicy day! My daughter and son-in-law brought these goodies home to me from Jamaica and I've been looking forward to trying them.
I had 1 pound of boneless skinless chicken tenders which I coated liberally with this jerk seasoning.
I cooked the seasoned chicken tenderloins over medium high heat on a gas grill until the internal temperature reached 170 degrees F. At that point, I brushed on the sauce, let it glaze for a few minutes, and then turned the chicken over and repeated on the other side.
When the internal temperature reached 180 degrees F., I removed from the grill.
I served with mustard greens which I topped with a few drops of the hot sauce and canned black beans which I seasoned with 1/2 t. of the jerk seasoning.
I love the way the Jerk Chicken looks. We haven't had mustard greens in a long time. I tend to cook collards.
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