NYNM
Jamaican Jerk Marinade
1 onion, chopped fine
2 Scotch Bonnet Peppers, chopped fine (deseeded, if you don't like HOT)
3 TBSP soy sauce
1 TBSP oil
1 TBSP cider or white vinegar
2 tsp fresh thyme leaves
2 tsp sugar
1 tsp salt
1 tsp allspice, ground
1 tsp black pepper, ground
1/2 tsp nutmeg, ground
1/2 tspn cinnamon, ground
dash hot sauce (optional)
Combine all ingredients in a blender and blend until well pureed. Store in fridge until needed
Jamaican Dry Rub
1 TBSP onion flakes
1 TBSP onion powder
2 tsp ground thyme
2 tsp sugar
2 tsp dried chives
2 tsp salt
1 tsp ground allspice
2 tsp black pepper
2 tsp cayenne
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
Add all ingredients into a small plastic container with tight fitting lid, or in a zip top bag. Shake well to combine.
Jerk Chicken
put whole cut up chicken in a large bowl, pour marinade over the chicken and coat well.
cover and let sit 2 to 4 hours
uncover and filp chicken over
cover and let sit 2-4 hours
Ready to Grill??
Take chicken out of bowl and lay on clean cutting board. (make sure to wash board very well)
sprinkle jerk rub on chicken and massage it into the meat. (wash hands after handling raw chicken)
when all pieces are rubbed, place chicken on grill and grill until done. (juices run clear)
serve
As a possible side I love fried Plantains
4 to 5 ripe plantains
Cooking oil
Pinch of salt
Peel plantain, and cut into half inch thick slices
Heat 2 inches of oil in a heavy duty frying pan
Fry plantain a little at a time until it is slightly golden
Remove and drain on paper towels
Take a glass and flatten the plantain
Return to frying pan and fry until golden
Remove from oil and drain
lightly sprinkle salt over the plantains