Category: Recipography, Tips & Guides

Jerk chicken with sauce

Summer is well along, and if you’re like many of us, you’ve probably already had your fill of burgers, hot dogs, steaks, chicken, and ribs as well as any number of delicious meats on the grill.

Now, if you love the flavors of the Southwest? Have a little maple syrup in your pantry? This recipe is waiting for your grill!

I’ll caution you, however. This recipe requires REAL maple syrup in order to stand up to all the other ingredients. You may also want to chop a little extra fresh cilantro to have on hand for garnishing your finished meats. And speaking of meats, this grilling sauce is great on EVERYTHING, even fish. Go for it!

Sweet Maple Chipotle Grilling Sauce

Makes about 2 cups of marinade

2 Chipotle Chilies in Adobo Sauce (canned)
2/3 Cup Maple Syrup
1 TBSP Garlic, Minced
¼ Cup Green Onion, Chopped Fine
2 TBSP Teriyaki Sauce
¼ tsp Oregano, Crushed, Dry
2 tsp Cumin Powder
1 TBSP Sesame Oil
½ Lime Juice from ½ Lime
¼ Cup Cilantro, Chopped

Just mix all of these ingredients together in a non-reactive (glass, plastic or stainless-steel) bowl, and allow them to marinate together for an hour or two before using. Like all marinades and basting sauces, it’s best to let your grilled meats soak in some of the flavor by marinating an hour or so before grilling. Then apply at least two or three bastings while grilling, generally over medium or medium-high heat.

The last (and by no means the least) sauce you MUST try is my Jamaican Jerk Sauce and Marinade.

It’s a rather classic version, with a few nuances that make it a little more complex. I’ll explain: Some ingredients just MAKE Jamaican Jerk what it is, and that means a balance of sweet spices and thyme with garlic, soy and heat (a little).

My recipe does the following

  • Adds honey as well as brown sugar
  • Replaces soy sauce with teriyaki sauce to kick up the ginger and garlic component
  • Requires sherry vinegar and Spanish onion versus cider vinegar and any onion
  • Uses frozen, concentrated orange juice to intensify that sweet citrus flavor you get in jerk

Again, I recommend an hour or so of marinating before grilling and then a few bastes over medium heat.

Jamaican Jerk

Makes about 3 cups

½ Cup Green Onions, Finely Chopped
1 TBSP Thyme, Fresh Minced
2 tsp Sea Salt
1/2 tsp Black Pepper
1 TBSP Brown Sugar
1 TBSP Honey
2 tsp Allspice, Ground
1 tsp Nutmeg, Ground
1 tsp Cinnamon, Ground
2 Habanero Peppers, Finely Chopped
1/2 Cup Teriyaki Sauce
2 TBSP Vegetable Oil
1/4 cup Sherry Vinegar
1 Cup Spanish Onion, Finely Chopped
¼ Cup Frozen Concentrated Orange Juice
1 TBSP Garlic, Minced
1 tsp Ginger, Fresh, Minced

Once again, just stir all of these ingredients together and let them rest and marinate together an hour or so before using.

Members Only

The best rewards program in the metro! Join the club and save money EVERY time you shop.

Join Now