Recipe - Redheads Redhot Jamaican Jerk

1 tablespoon Allspice
1 tablespoon Thyme
1 tablespoon Salt
1 tablespoon Garlic powder
1 tablespoon Sugar
1 One half teaspoon Cayenne pepper
1 One half teaspoon Black pepper
1 One half teaspoon Sage
1 teaspoon Ginger
Three fourths teaspoon Nutmeg
Three fourths teaspoon Cinnamon
One fourth cup Olive oil
One fourth cup Soy sauce
Three fourths cup White vinegar
One half cup Orange juice
1 Lime , Juice of
1 Hot peppers (habaneros are
best), minced (up to 2)
3 Green onions, minced
1 cup Finely chopped yellow onion
Minced garlic
Melinda's XXX or XXXXtra
Hot Sauce (optional)
Chicken or pork

Source: Heather Pierce

Mix dry ingredients. Add liquid ingredients, mix with whisk. Add peppers,
onions, and minced garlic. Reserve enough marinade for basting on the
grill. Wash and stab chicken pieces with a fork (pork can be used as well).
Marinate chicken for 1 hour at room temperature, or a few hours to
overnight in the fridge. Pork marinates very fast, and it will be HOT if
you marinate overnight. Ingredients can be modified depending on how hot
you like itif you like it HOT (with a capital HOT), use more habaneros,
lots of Melinda's hot sauce, and marinate overnight. If you want to tone it
down a bit, use milder peppers (serrano or jalapeno) and reduce marinating
time.

Grill chicken (or pork), basting with reserved marinade, or bake at 400
degrees F. (40 minutes or more for chicken, 30 minutes for thin cuts of
pork). The reserved marinade is also great brushed on red/yellow bell
peppers which you grill along with the chicken. Grab a cold beer, and
enjoy!

Posted to bbqdigest Digest V97 #028 by frankbbq@ix.netcom.com (FRANK
BOYER) on Mar 15, 1997