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Jamaican Jerk Chicken - Marinade Gift Kit

The Art of Flavor®

Taste: Spicy, sweet, and umami! 

Marinades are as easy as 3, 2, 1...

Chicken does not have to be boring. Follow these quick recipes and you'll be amazed how delicious your next dinner will be!

This recipe kit includes:

Roasted Shallot Olive Oil: Make this your secret weapon in the kitchen to cut down on prep time but add exceptional flavor to your meals. Roasted Shallot oil adds an intense irresistible savory flavor to everything from Vietnamese salads to American roasted potatoes.
Black Garlic Tamari Soy Balsamic Vinegar: This Black Garlic Tamari Soy Balsamic Vinegar will add depth and flavor unlike any soy sauce product. The fermented Black Garlic adds a savory element that is not often found in other ways. Earthy aromas of fermented soy beans and back garlic combine to create this exquisite vinegar. Perfect for finishing a dish or as a stand alone ingredient.
Jamaican Jerk Spice: The history of the word “Jerk” has as many stories as it does spices but one thing that is for certain is the origin taking roots in Jamaica. The sweet, spicy aroma of this dynamic spice blend is a traditional Jamaican seasoning when smoking or grilling.

To Prepare

  1. Butterfly 2 medium chicken breasts or pound with mallet for even cooking.
  2. Place chicken in a bowl or disposable ziplock for easy clean up.
  3. Add 3 Tbsp olive oil, 2 Tbsp balsamic vinegar, 1 Tbsp spice blend.
  4. Let marinade at least 30 minutes and up to 6 hours.
  5. Prepare by your preferred method. 

Pkg. & Size

Packaging: Products are gift wrapped in an Olivelle gift box. 

Size: Roasted Shallot Olive Oil (100ml or 250ml), Black Garlic Tamari Soy Balsamic Vinegar (100ml or 250ml), Jamaican Jerk (2.5 oz).

Shipping

FREE SHIPPING on orders over $50

$4.95 Flat Shipping on orders less than $50. 

We work very hard to ship online orders within 24 hours, or on the next business day after you order. At times additional lead times may occur especially during the holiday season or special sales. 

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