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Print this Recipe    Jerk Marinade

1 c scallions, finely chopped
1 to 3 habaneros or to desired heat level
1/2 lg white/ yellow onion (coarsely chopped)
3 T soy sauce
2 T fresh thyme leaves, chopped
2 t salt
2 t Jamaican allspice, freshly ground
1 T vinegar (white or cider
1 T cooking oil
1 t black pepper
2 t sugar
1/2 t cinnamon, freshly ground
1/2 t nutmeg, freshly ground

Put all ingredients except the scallions and thyme in a blender
(or food processor) and puree. Then add the remaining ingredients
and run the blender until the ingredients are well mixed, but not
pureed. Makes a little more than 1 cup (enough for about 2 pounds
of meat). Recipe scales well. Sauce can be kept refrigerated for
a month, or frozen.



Jerk Chicken

For chicken, use about 1/2 cup of marinade per pound of chicken
thighs (any cut will do), rubbing all over and under the skin.
Marinade overnight (or for a few hours) in the refrigerator in a
covered baking dish. Put the baking dish directly into a 300F
preheated oven. Bake for 45 minutes to an hour (depends on how
much meat and how it's arranged). Immediately after removing from
the oven, grill the meat over a hot BBQ (mesquite charcoal works
very well) for a few minutes on each side, until crispy. (Begin
with the skin side down.)

The goal for prebaking the meat is to be able to grill the meat
quickly to a crispy outside and juicy inside, while avoiding an
undercooked middle.

I usually serve it with rice and tropical fruit, like mango or
banana.

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