with Shmeer Jerk Porter Sauce
by SuperUser Account
- 2 chicken breasts, or 4 thighs, boneless
- 1 cup of Shmeer Jerk Porter Sauce
- salt and pepper to taste
- 2 cups of rice, cookeds
- veggies and bread to serve
Defrost your chicken parts and pat them dry. Season the chicken to taste with salt and pepper. Place the chicken into a non-reactive bowl, or ziploc bag. Pour the Jerk Porter over to coat, making sure that there is an even coating all over the chicken. Marinate in the fridge for 1 to 4 hours.
Rub your grids with oil and then preheat your grill to medium-high, about 450°F.
Place your chicken on the grids that you oiled and discard the leftover marinade. Grill your chicken for approximately 5 to 7 minutes per side, or until the juices run clear.
Serve immediately over a bed of rice and veggies, with loads more sauce and some delicious and fresh bread and butter.
Good morning you hungry travellers you!
I hope that your long weekend was as fantabulous as mine was! I also hope that you did not get stuck in traffic, preventing you from making delicious grilled meals at home or the cottage or anywhere in between!
I visited Kempenfest, a local tradition and a great place to find one of a kind art, crafts and more importantly food. I met someone with the most amazing sauces and marinades for grilling. The product is called Shmeer and is available in a couple of local retail locations, and online. My goodness was it ever good! Tried the Honey Brown Lager, sweet and tangy, and the Sweet and Sour Stout, very pineapple-y, and my favourite of all the Jerk Porter! Beautiful beginning, gives you a kick and then leaves with a pleasant heat and most amazing after taste. (I can’t wait for the leftovers at lunch today)
So I guess you want a recipe then? I mean I am talking all about this stuff, but you wanna know what I did right?