Manual

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Jerk Chicken Sticks
Marinade:
2 tablespoons freeze dried onions
1 medium clove garlic smashed
1 teaspoon salt
1 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
2 jalapeño peppers (more or less to taste)
–nely chopped
1/4 teaspoon cayenne pepper or to taste
1 teaspoon black pepper
1 tablespoon soy sauce
1/4 cup tangerine mango guava juice*
1/4 cup vegetable oil
1 lb of thin boneless skinless chicken breast
cutlet–cut into approximately 2 inch strips
12 –15 wooden skewers
*If you can’t get that exact mix try any one of those
alone or buy them separately and mix
them yourself!
Place all the ingredients in a resealable food
storage bag and seal. Gently squeeze until
ingredients are well blended. Add chicken to
bag, seal and gently shake to coat. Marinate in
refrigerator for 8–24 hours. Thread chicken strips
onto skewers. Arrange the chicken skewers in
one layer in a foil-lined roasting pan, pour the
marinade over them. Bake in a preheated oven at
450 degrees for 15 to 25 minutes or until, they are
cooked through.
Serves 4–5 with about 3 sticks each