When it comes to chicken, Jerk is my favorite flavor and cooking style. Nothing says Caribbean like a nice hot plate of jerk chicken with some rice and peas and a bottle of D&G Cream Soda. Whether you make a dry rub or a marinade, the flavors are robust and unique. Traditional jerk chicken won’t be a once-a-week type of meal because it requires lots of labor and the cooking time rivals a Thanksgiving turkey. But before mastering the time it takes to smoke or barbecue jerk chicken, you’ll need to master the marinade itself.
INGREDIENTS
6 scallions, chopped
1 large white onion, chopped
5 cloves garlic
5 sprigs thyme, chopped
3 scotch bonnets
1/3 cup ground allspice
2 tablespoons ground cumin
2 tablespoons ground cinnamon
2 tablespoons ground nutmeg
2 tablespoons ground cloves
1\2 cup brown sugar
3 tablespoons red pepper flakes
1/4 cup grated ginger
2 tablespoons canola oil
DIRECTIONS
Add all ingredients to a food processor or blender and purée until well-blended. Pour over chicken or fish and refrigerate overnight for the best results.
Try this at your next barbecue or family gathering and the meal will sell off!
“Nuh badda seh mi neva gi unnu nuttn.”
