Recipe - Jamican Jerk Chicken

1 Onion; finely chopped
One half cup Finely chopped scallion;
(green onion)
2 teaspoon Fresh thyme leaves
1 teaspoon Salt
2 teaspoon Sugar
1 teaspoon Ground allspice
One half teaspoon Ground nutmeg
One half teaspoon Ground cinnamon
1 Hot pepper; finely chopped,
(scotch bonnet/habanero for
authenticity)
1 teaspoon Ground black pepper
3 tablespoon Soy sauce
1 tablespoon Oil
1 tablespoon Cider or white vinegar

As others have said, the wood is pimento or allspice, and has no
relationship to the capsicum pimento. There is an excellent book on
Jamaican jerk by Helen Willinsky, "Jerk, Barbecue from Jamaica", The
Crossing Press, ISBN 0895944391, $10.95 soft cover. Here is a recipe for
jerk marinade from her book.

Combine ingredients, and processin blender or food processor. Marinate
chicken in refrigerator for at least four hours before cooking.

Posted to bbqdigest by Jim McGrath jimm@hi.com on Feb 12, 1998