The Jamaican Jerk Marinade blends island spices including lemon, lime, and chilies to marinate chicken, fish, pork, and seafood.
Chicken
1 pkg. Jamaican Jerk Marinade (prepared)
4 boneless, skinless chicken breasts
Fresh Mango Salsa
2 mangos, finely diced
1 jalapeño, minced (seeds removed)
½ medium red onion, finely chopped
¼ cup red bell pepper, finely diced
3 Tbsp. cilantro, chopped
3 Tbsp. fresh lime juice
Prepare Jamaican Jerk Marinade as directed on package and add chicken. Marinate for 30 minutes. Prepare salsa by combining all salsa ingredients; toss well and set aside. Preheat grill on medium heat. Grill chicken breasts until an internal temperature of 160° F. is reached or juices run clear. Remove chicken from grill and let stand 5 minutes. Top chicken with prepared salsa and serve.
Shrimp
1 lb. medium shrimp, peeled and deveined
1 pkg. Jamaican Jerk Marinade (prepared)
Wooden skewers, as needed
Watermelon Pico de Gallo
1 mango, finely diced
3 cups watermelon, diced into ½-inch pieces
1 jalapeño, minced (seeds removed)
½ medium red onion, diced
¼ cup red bell pepper, finely diced
3 Tbsp. cilantro, chopped
3 Tbsp. fresh lime juice
Prepare marinade as directed on package and add shrimp. Marinate for 30 minutes. Prepare Watermelon Pico de Gallo by combining all ingredients; set aside. Preheated grill on medium heat. Remove shrimp from marinade and place on skewers. Grill for approximately two minutes per side (do not overcook). Serve shrimp alongside Watermelon Pico de Gallo.
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There are many ways to use Rada’s Quick Mixes! Amazing when prepared as directed on the package and equally tasty when used in other recipes too.
Chicken
1 pkg. Jamaican Jerk Marinade (prepared)
4 boneless, skinless chicken breasts
Fresh Mango Salsa
2 mangos, finely diced
1 jalapeño, minced (seeds removed)
½ medium red onion, finely chopped
¼ cup red bell pepper, finely diced
3 Tbsp. cilantro, chopped
3 Tbsp. fresh lime juice
Prepare Jamaican Jerk Marinade as directed on package and add chicken. Marinate for 30 minutes. Prepare salsa by combining all salsa ingredients; toss well and set aside. Preheat grill on medium heat. Grill chicken breasts until an internal temperature of 160° F. is reached or juices run clear. Remove chicken from grill and let stand 5 minutes. Top chicken with prepared salsa and serve.
Shrimp
1 lb. medium shrimp, peeled and deveined
1 pkg. Jamaican Jerk Marinade (prepared)
Wooden skewers, as needed
Watermelon Pico de Gallo
1 mango, finely diced
3 cups watermelon, diced into ½-inch pieces
1 jalapeño, minced (seeds removed)
½ medium red onion, diced
¼ cup red bell pepper, finely diced
3 Tbsp. cilantro, chopped
3 Tbsp. fresh lime juice
Prepare marinade as directed on package and add shrimp. Marinate for 30 minutes. Prepare Watermelon Pico de Gallo by combining all ingredients; set aside. Preheated grill on medium heat. Remove shrimp from marinade and place on skewers. Grill for approximately two minutes per side (do not overcook). Serve shrimp alongside Watermelon Pico de Gallo.
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