Yield: 24 Food Cost: 19% Establishment: Restaurant, Club Operation, Catering Operation Ethnicity: Latin, Caribbean Meal Type: Main Course, Entrée Preparation Method: Grill Product Type: Turkey Thighs Jerk Marinade 3/4 Cup homemade or bottled hot sauce 1/2 Cup fresh rosemary leaves, picked 1/2 Cup fresh parsley, chopped 1/2 Cup fresh basil, chopped 1/2 Cup fresh thyme, picked 1/4 Cup mustard seeds, coarsely ground 1 Cup scallions, chopped 2-1/4 Teaspoons kosher salt ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.