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Jamaican Jerk Chicken

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1 onion; finely chopped
1/2 cup scallion (green onion); finely chopped
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

* Use Scotch bonnet or Habanero chilies for the authentic taste of this dish. Combine ingredients, and process in blender or food processor. Marinate chicken in refrigerator for at least four hours before cooking. Posted to BBQ List by Jim McGrath on Feb 12, 1998 - - - - - - - - - - - - - - - - - - NOTES : 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 0-89594-439-1, $10.95 soft cover. Above is a recipe for jerk marinade from her book.

Yield: 1 serving

Preparation Time: 0:00


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