Scallions minced – 1 bunch Garlic minced – 3-6 cloves Ginger minced – 1-2 T Peppers, hot chile minced – 2-6 each Soy sauce – 1/4 cup Lime juice – 1/4 cup Brown sugar – 1/4 cup Water – 1/4 cup Oil – 1/4 cup Salt 1 T Allspice, ground – 1 T Cinnamon, ground – 2 t Pepper – 2 t Thyme, dried – 1 t
METHOD Basic Steps: Mix ? Marinate ? Grill In a large bowl, mix together all but chicken well. Adjust flavors to your taste. Add chicken and let marinate at least 3-4 hours, preferably overnight. Grill chicken pieces over a slow fire till cooked through.
VARIATIONS Substitute pork or firm white fish for the chicken if you like. The fish will not need to be marinated as long. If grilling isn’t possible, roast the pieces in a 350° oven till done, about 30-45 minutes. Or chicken can be grilled till browned on outside and then finished in a 350° oven.
NOTES Jerk originated with the Arawak Indians of Jamaica. They would roast game over fires of pimento wood, the fruit of which is allspice. The wood would impart a distinctive flavor to the meat. So a jerk marinade must contain allspice. A true Jamaican would use Habanero or Scotch Bonnet peppers, the hottest peppers there are. But you can lower the heat of your marinade by using jalapeños or Serranos instead.