1 bunch spring onions, plus more thinly sliced for garnish 2 cloves garlic 1 jalapeño, roughly chopped Juice of 1 lime 2 tbsp. extra-virgin olive oil 3 tbsp. Jamaican Jerk Seasoning Blend 4 bone-in chicken legs Vegetable oil
• In a blender, combine spring onions, garlic, jalapeño, lime juice, oil, brown sugar, Jamaican Jerk Seasoning Blend, 2 tablespoons of water and blend until smooth. Set aside a couple of tablespoons of the marinade. • Place the chicken in a shallow dish and pour remaining marinade over chicken and toss to coat completely. Let the chicken marinate in the fridge for at least 2 hours or overnight. • When ready to grill, heat grill to medium-high. Grill chicken, turning occasionally, until chicken is charred in spots, about 10 minutes. • Move chicken to a sheet pan and brush with reserved marinade. Cook in the over at 375ºF for 10 to 15 minutes more, until chicken is cooked through.
Authentic Mexican pollo asado (grilled chicken) is a breeze with our Garlic Lime Chile Seasoning. Featuring a blend of garlic, dried chiles, lime and other spices, just mix it with oil for a quick marinade for chicken. It also adds pep to a standard tomato salsa.
Ingredients: 1 cup dried pinto beans, soaked overnight in cold water & drained 10 rashers smoked streaky bacon 2 red onions, quartered 2 sprigs fresh oregano 4 cups water 2 cups pasta 1 cup light brown sugar 2tbsp American mustard 2tbsp molasses