FiMi Kingston Jerk Chicken Thighs
4 large Skinless Boneless Chicken Thighs
4 Tablespoons FiMi Kingston Jerk Rub
Wash chicken thighs. Coat both sides with FiMi Kingston Jerk Rub. Place in refrigerator and allow chicken to marinate for at least 2 hours (overnight is better). Longer meat marinates the more spicy it gets.
To cook pre heat oven to 275 degrees Fahrenheit, place chicken on a non-stick baking sheet or in a non-stick pan. Bake for 40 minutes, then broil on low until fully cooked.
This is also great grilled.
FiMi Kingston Jerk Chicken
One whole chicken cut in individual parts (approx. 3 – 4 lbs of chicken)
(Any individual part of the chicken works great)
5 Tablespoons FiMi Kingston Jerk Seasoning
After chicken has been cleaned & dried, place it in large resealable plastic bag or glass dish. Apply “FiMi Kingston Jerk Seasoning” coating all pieces of chicken. Leave to marinate of at least 2 hours. Grill or bake until fully cooked
FiMi Kingston Jerk Chicken Salad with Raspberry Vinegrette
1 lbs. boneless skinless Chicken Breast
2 Tablespoons FiMi Kingston Jerk Rub
6 cups romaine lettuce
1 medium avocado, halved, peeled, and cut into thin wedges
2 medium tomatoes (cut each into about 8 pieces)
¼ cup rice vinegar
¼ cup olive oil
2 Teaspoons granulated sugar
2 Teaspoons raspberry jam (or any jam you enjoy eating)
½ Teaspoon garlic salt
Pinch of black pepper and a pinch of salt.
Wash chicken and patch dry. Rub jerk seasoning onto chicken. Allow chicken to marinate for at least 60 minutes. Grill over open grill until juices run clear. Remove chicken from grill; cut into strips and set aside.
In a screw-top jar combine rice vinegar, olive oil, sugar, jam, garlic salt, black pepper and salt. Cover and shake well.
In a large bowl gently toss together greens, tomatoes and dressing. Divide among 4 large plate Top each serving with one-fourth of the chicken and avocado.
Enjoy with your favorite drink! Yea man!!
FiMi Kingston Jerk Turkey
Tired of the traditional way of cooking your turkey? Change it up with Fi Mi Kingston Jamaican Jerk Seasoning.
1 13 -15 lb Turkey
4 Tablespoons Soy Sauce
1 Pack Fi Mi Kingston Original or Kingston Hot Jerk Seasoning
You will also need a meat thermometer
After turkey has been fully thawed, washed and cleaned, apply soy-sauce to the skin of the turkey. Use Fi Mi Kingston Jerk seasoning to coat the skin (make sure you get under the wings), inside the cavity, and get as much Jerk seasoning as you can under the skin of your turkey. For instance, up between the thighs and the under the skin by the breast. Allow your turkey to marinate for at least 8 hours in your refrigerator.
Set oven to 400 degrees. Place turkey in roasting pan (breast side up), large enough to catch all the dripping. Cover with tinfoil – this will prevent the breast from drying out. Roast turkey at 400 degrees for the first 1 – 1 ¼ hours; Reduce oven to 375 degrees then cook for an additional 1 – ½ hours or until the turkey timer (that inserted inside your turkey pops out) or until the internal temperature reaches 170 degrees when a meat thermometer is inserted into the thickest parts of the breast and thighs. If you don’t have a meat thermometer use a knife to spear the breast. The turkey juices should run clear not pink.
Once you remove your turkey allow it to sit for at least 20 minutes before carving.
To make gravy – Place turkey drippings in a sauce pan. Add 1 finely chopped medium onion, 6 cloves of finely chopped garlic, 1/2 cup red wine. Reduce stove to low and allow to simmer for around 15 minutes of until contents of pan have been reduced to about a 1/3. Serve with turkey.