Servings: five to six.
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Scotch bonnet chiles are authentic, but they’re very hot and can be hard to find; the habanero chile is a good substitute. If you want to tame the heat, use less habanero or Scotch bonnet but don’t substitute a less spicy variety.
The jerk seasoning in this recipe was fantastic! My family & I aren't accustomed to eating super spicy foods so I made one slight adjustment & added the heat a little at a time. I used 1/4 of a habanero chili pepper and found it to be the perfect amount of heat. I did notice the intensity of the spicy flavor weaken slightly after I cooked the chicken. I will definitely be making this recipe again but I think I'll use chicken breast or perhaps even try it with pork.
I love this recipe. The warning for the heat is there for a reason, if you don't like hot and spicy this might not be for you.
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
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