Jerk Chicken is something we would have on a regular basis when
we lived in Toronto.
But it had been a while so I decided to make it for dinner.
The chicken was rubbed with the homemade Jerk Paste
and left in the fridge for a few hours
before grilling.
Also grilled fresh pineapple, peppers and limes.
The Jerk Chicken was served with rice and beans and tostones.
Jerk Paste
3 Scotch Bonnets or Habanero peppers chopped, with seeds removed
10 scallions, chopped
zest of one or two limes
1/2 cup chopped onion
5 garlic cloves, chopped
3 bay leaves, crushed
1 3-inch ginger, peeled and chopped
1/3 cup fresh thyme
1/4 cup fresh parsley
1 Tablespoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt or to taste
1 tablespoon ground black pepper
3 tablespoons vegetable oil
1/4 cup lime juice
water
Add the ingredients to a food processor or blender and process.
You may thin the sauce with water to your liking.
I prefer this to be more of a paste then a liquid marinade.
Looks like a great meal to take yourselves to the Caribbean.
ReplyDeleteWhat a fantastic dish, Ann. I particularly love the idea of a paste. I've never made a Jerk blend, but that will change as soon as my habanero plants produce fruit. Pinned for future reference!
ReplyDeleteAnn, 'I can't imagine why,' but my mouth is watering at the moment.
ReplyDeleteIt's grilling weather again and this looks delicious, Ann. I love putting the whole meal on the grill.
ReplyDelete