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| MARTY'S BEST JERK CHICKEN MARINADE | |
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2 table spoons pimento berries (Jamaican allspice) 3 green onions, chopped 3 shallots or white onions, chopped 5 Scotch Bonnet peppers (red and yellow), chopped 1 teaspoon cinnamon 1 teaspoon nutmeg 3 sprigs fresh thyme 1 teaspoon sugar 1 teaspoon salt 1 knob grated ginger juice of 2 limes olive oil (to moisten) dash of vinegar Grind spices: (pimento berries, cinnamon, nutmeg, pepper, salt, pepper, sugar) In a food processor (or using a hand blender) combine all ingredients. Blend all ingredients to a thick paste. Refrigerate for a week or two for best results, but it may be used right away. 1 tablespoon per piece of chicken gives you a nice flavor. Marinate overnight, then bake or grill. Submitted by: MARTY V | |
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recipe reviews #163008
Andy Medig (Ontario) says:
This is the best, went to Jamaica and this is the same or even better.
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I am not Jamaican but am a corporate Chef.
The best thing on this is that it does not use soy sauce as a cheap flavoring. May soy sauce is used in real and authentic Jamaican jerk but something tells me that this recipe is seriously accurate and since the family recipes are not shared its my hunch.