Jamaican Jerk Chicken
Serving Size : 1
Ingredients for prepare Jamaican Jerk Chicken
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | | onion - finely chopped |
| 1/2 | cup | scallion - (green onion), |
finely chopped
jamaican jerk chicken |
| 2 | teaspoons | thyme leaves - fresh |
| 1 | teaspoon | salt |
| 2 | teaspoons | sugar |
| 1 | teaspoon | allspice - ground |
| 1/2 | teaspoon | nutmeg - ground |
| 1/2 | teaspoon | cinnamon - ground |
| 1 | | hot pepper * - finely chopped, |
| 1 | teaspoon | ground black pepper |
| 3 | tablespoons | soy sauce |
| 1 | tablespoon | oil |
| 1 | tablespoon | cider or white vinegar |
recipe Jamaican Jerk Chicken
* Use Scotch bonnet or Habanero chilies
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for the authentic taste of this dish. Combine ingredients, and process in blender or food
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processor. Marinate chicken in refrigerator for at least four hours before cooking. Posted to BBQ
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List by Jim McGrath on Feb 12, 1998 NOTES : As others have said, the
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wood is pimento or allspice, and has no relationship to the capsicum pimento. There
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is an excellent book on Jamaican jerk by Helen Willinsky, "Jerk, Barbecue from Jamaica", The Crossing Press, ISBN 0-89594-439-1, $10.95
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soft cover. Above is a recipe for jerk marinade from her book. Preparation Time: 0:00
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