Newsletter Subject

Faster and Easier Jamaican Jerk Chicken

From

epicurious.com

Email Address

epicurious@email2.epicurious.com

Sent On

Fri, Jul 8, 2016 03:54 PM

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For all the latest recipes and expert tips at any time! This email was sent to you by epicurious.com

[Our favorite grilled pork recipes, grain-free dinners, and more.] If you are unable to see the message below, [click here] to view. [Epicurious] COOK THIS NOW --------------------------------------------------------------- [Jerk Spice-Rubbed Chicken Legs] [Jerk Spice?Rubbed Chicken Legs / Photo by Alex Lau] [Facebook] [Twitter] [Pinterest] [Google Plus] This simplified version of the traditional Jamaican dish may not be authentic, but it will not disappoint. [View Recipe] RECIPE ROUND-UPS --------------------------------------------------------------- Our best daily recipe collections [Aunt Bill's Brown Candy / Molly Wizenberg] [All the Grilled Vegetables] [View Gallery] [Grilled Pork Chops With Peaches and Pole Beans / Peden + Munk] [Our Favorite Grilled Pork Recipes] [View Gallery] [Crispy-Chicken-Thighs-With-Bacon.jpg / Photo by Alex Lau] [Grain-Free Weeknight Dinners] [View Gallery] TRENDING RECIPES --------------------------------------------------------------- [1] [Double-Pork Carnitas] --------------------------------------------------------------- [2] [My Favorite Simple Roast Chicken] --------------------------------------------------------------- [3] [My Favorite Falafel] --------------------------------------------------------------- [4] [Texas-Style Smoked Brisket] --------------------------------------------------------------- [5] [Strawberry Shortcake With Thyme and Whipped Cream] --------------------------------------------------------------- [Exclusive Offer to Subscribe to Bon Appetit magazine for just $12] FOLLOW EPICURIOUS! [Epicurious on Facebook] [Epicurious on Twitter] [Epicurious on Pinterest] [Epicurious on Google+] For all the latest recipes and expert tips at any time! This email was sent to you by epicurious.com. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@email2.epicurious.com, to your address book. To view our Privacy Policy click [here]. To unsubscribe click [here]. Copyright © 2016 Condé Nast. All rights reserved. Sent from Condé Nast Digital, 1 World Trade Center, 33rd Floor, New York, NY 10007 Attn: E-mail Coordinator

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