Jamaican Jerk Marinade

The Jamaican Jerk Marinade blends island spices including lemon, lime, and chilies to marinate chicken, fish, pork, and seafood. (scroll for recipes) Jamaican Jerk Chicken Jamaican Jerk Shrimp 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. Jamaican Jerk Chicken Chicken1 pkg. Jamaican Jerk Marinade (prepared)4 boneless, skinless chicken breastsFresh Mango Salsa2 mangos, finely diced1 jalapeño, minced (seeds removed)½ medium red onion, finely chopped¼ cup red bell pepper, finely diced3 Tbsp. cilantro, chopped3 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. Jamaican Jerk Shrimp Shrimp1 lb. medium shrimp, peeled and deveined1 pkg. Jamaican Jerk Marinade (prepared)Wooden skewers, as neededWatermelon Pico de Gallo1 mango, finely diced3 cups watermelon, diced into ½-inch pieces1 jalapeño, minced (seeds removed)½ medium red onion, diced¼ cup red bell pepper, finely diced3 Tbsp. cilantro, chopped3 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.