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Ingredients Jump to Instructions ↓

  1. 5 whole Scotch bonnet chiles, seeded and chopped (seeding is optional)

  2. 1 onion, coarsely chopped

  3. 4 scallions, chopped

  4. 5 cloves garlic, minced

  5. 1 tablespoon fresh ginger, grated

  6. 1/4 cup fresh thyme, chopped

  7. 1 tablespoon allspice berries, freshly ground

  8. 1/4 teaspoon cloves, freshly ground

  9. 1/4 teaspoon ground cinnamon

  10. 1/4 teaspoon nutmeg, freshly ground

  11. 1 teaspoon black peppercorns, freshly ground

  12. 1 teaspoon kosher salt

  13. 1 tablespoon tamarind pulp (or concentrate)

  14. 1/4 cup yellow mustard

  15. 1/4 cup canola oil

  16. 2 tablespoons orange juice, freshly squeezed

  17. 2 whole limes, freshly squeezed

  18. 1 tablespoon white vinegar

  19. 1 tablespoon dark rum, Meyer's preferred

  20. 1 tablespoon low sodium soy sauce

  21. 1 slice fresh pineapple, coarsely chopped

  22. 1 tablespoon brown sugar

  23. 1 tablespoon honey

  24. 2 whole lemons, freshly squeezed and used to pour over chicken before marinating

  25. 3 1/2 pounds chicken thighs, with leg attached

Instructions Jump to Ingredients ↑

  1. Add all ingredients except lemon juice to a blender or food processor and process untill smooth (make marinade at least 1 day ahead or up to a week for flavors to meld) 2. Wash and dry chicken. Pierce chicken pieces with long skewers. Toss with lemon juice and marinate for about 30 minutes to 1 hour stirring frequently.

  2. Remove from lemon juice and marinate chicken in jerk sauce for 48 hours then grill over charcoal fire on low heat untill cooked through. Or cook indirectly, untill cooked though, then cook over direct heat till nicely browned.

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