Sweet and spicy bbq beef short ribs with Asian flare that is simple to make.
I was inspired to make this recipe after eating a Jerk Chicken dish at a local Jamaican restaurant. The chicken was superb, tender, juicy and spicy. I wanted to capture the spiciness and tenderness of the chicken without over cooking and drying out the meat. I accomplished this by letting my chicken have proper rest time in the marinade. You can let the chicken marinate for a couple of hours, however, I like to leave my chicken sit in the marinade for at least 18 hours.