Cold weather moved in overnight, so I was dying to make something that would warm me up. Last year I found a recipe for an awesome sweet and spicy scotch bonnet mustard sauce that is so delicious that I whip it up constantly. I didn't have any scotch bonnets on hand so I substituted hot paper lanterns and scaled back a lot on the pepper count.
Here's the Recipe
I made my own version of a wet jerk rub to marinate the chicken with for a few hours before grilling it (garlic, thyme, allspice, chives, salt, pepper, hot paper lantern peppers, orange juice, lime juice, olive oil, molasses). I also made a side of jasmine rice, topped with garlic, cayenne peppers, chives, nutmeg, a splash of oj, olive oil and a little S+P.
Here's the Recipe
I made my own version of a wet jerk rub to marinate the chicken with for a few hours before grilling it (garlic, thyme, allspice, chives, salt, pepper, hot paper lantern peppers, orange juice, lime juice, olive oil, molasses). I also made a side of jasmine rice, topped with garlic, cayenne peppers, chives, nutmeg, a splash of oj, olive oil and a little S+P.
