Jerk Chicken

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

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.

4 Comments Add yours

  1. Big Dude says:

    Looks like a great meal to take yourselves to the Caribbean.

  2. What 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!

  3. Marysol says:

    Ann, 'I can't imagine why,' but my mouth is watering at the moment.

  4. Cathy says:

    It's grilling weather again and this looks delicious, Ann. I love putting the whole meal on the grill.

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