JERK PORK or CHICKEN w/ SOUTHERN SUCCOTASH

Pickapeppa, (also known as “Jerk Marinade” or “Jamaican Ketchup”), is a staple in many Southern pantries. Clay’s Mom used it for a variety of things, including spooning it over soften cream cheese to make a quick appetizer served with crackers, or as a sauce or marinade on meats and chicken.

Inspired by these memories, Clay combined this mildly-spicy sauce with some of his other favorite flavorings to make a marinade that does double-duty by tenderizing the meat or poultry-which makes it extra juicy-as well as giving it a deep savoriness, (with a bit of a kick), that will keep you wanting more!

To continue with the Southern theme, we usually serve this with a succotash, cole slaw, cucumber salad, or sliced beefsteak tomatoes with flake salt and herbs. If you have room you can top it off with lemon meringue tarts for everyone!

Jerk Pork or Chicken

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Prep Time 9 hours hrs

Cook Time 8 minutes mins

Total Time 9 hours hrs 8 minutes mins

Course Main Course

Cuisine American, American-Southern

Servings 2

Ingredients

  

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Marinade

• 1 Pork Tenderloin or Boneless-Skinless Chicken Breasts about 1-1 1/2 lbs.
• 1 Onion Roughly Chopped
• 1 Carrot Roughly Chopped
• 2 Celery Stalks Roughly Chopped
• 3-4 Garlic Cloves Roughly Chopped
• 1 Tbsp Cumin Seeds or 2 Teaspoons Ground Cumin
• 1 Teaspoon Cayenne
• 2 Teaspoons Soy Sauce
• 2 Teaspoons Worcestershire Sauce
• 1/3 Cup Pickapeppa Sauce Pickapeppa can be found at most grocery stores or online
• 1 Cup Olive Oil Enough to coat all the ingredients

Spice Rub

• 1 Tbsp Ground Cumin
• 1/2 Teaspoon Cayenne
• 1/4 Teaspoon Salt, or to taste
• 1/8 Teaspoon Ground Pepper

Instructions

 

• Trim any excess fat and silver skin off of the pork or chicken
• In a baking dish or ziploc bag, place in the meat or poultry and then add all the Marinade ingredients. Use enough Olive Oil to generously coat everything. It usually takes about 1 Cup, plus or minus a little.
• Allow to Marinate:

  PORK: can marinate 6-48 hours. (It gets better and softer between 24-48 hours.)

  CHICKEN: can marinate anywhere from 2-6 hours.
• Remove the meat or poultry from the marinade and wipe off any excess.
• Mix together the Spice Mixture and then dust the meat or poultry on all sides with the spice mixture, patting a little to make sure it sticks.
• GRILL: Preheat the grill to over 500° (we heat ours to 700°)

  PORK: Grill Pork Tenderloin 3 minutes on each side, rotating the tenderloin about 4 times to evenly grill. About 12 minutes total, or until thermometer reads 145°. Let it rest for 5-10 minutes before carving into thick slices.

  CHICKEN: Grill Chicken Breasts for a total of 12-14 minutes, or until a thermometer reads 165°. If you sear it a little longer on the first side, (8 minutes or so, and then 4-6 minutes on the other), it will have nice sear marks and a flavorful “crust” from the spices. Let it rest about 5 minutes before carving.

  ————Or, if you’re using an Oven————

  OVEN: Preheat oven to 400°

  PORK: Place a little oil in a skillet and heat until shimmering. (If using a non-stick pan, there is no need for the oil.) Sear each side of the pork- about a minute on each side-for a total of about 5 minutes. (This will allow the spices to form a “crust”.) Place in the oven and roast for another 15 minutes, or until a thermometer reads 145°. Let rest for 5-10 minutes before carving.

  CHICKEN: Place chicken in a roasting pan or baking dish and roast for 20 minutes, or until a thermometer reads 165°. Allow to rest for 5 minutes before slicing.
• Serve with our Southern Succotash or your favorite sides.

Keyword Chicken Recipes, dinner party, Pork

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