Makes 4-6 cups
6 small cooking onions, peeled and quartered
1 bunch green onions, chopped in 1/2" pieces
1 bunch fresh thyme
4 cloves garlic
5-6 Scotch Bonnet peppers
2 Tbsp ground allspice
1 Tbsp ground cloves
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp black pepper
3 tsp salt
1/4 cup olive oil
2 Tbsp white sugar
1/4 cup fresh lime juice
1/2 cup soy sauce
Remove thyme leaves from stems. Peel garlic. Wearing rubber gloves,
remove stems from Scotch Bonnet peppers. Puree the onions, green
onions, thyme, garlic and peppers together in a food processor.
You may have to do this in small batches. Place pureed mixture in
a large bowl. Add remaining ingredients and mix thoroughly. This
marinade will keep up to three months, refrigerated in an airtight
container, and can be frozen up to six months.
You can use any part of the chicken you like or even a whole chicken.
We find the most tender and versatile meat is boneless chicken
legs. Poke the chicken with a fork and, wearing rubber gloves, rub
the marinade all over the chicken to thoroughly coat. Let marinate,
refrigerated, for at least 6 hours or preferably overnight. Bake
in a 400F oven, uncovered, for 45 minutes, or grill on a hot barbecue
for 45 minutes, turning often. If using a whole chicken, cook for
20 minutes per pound in a 435F oven, basting often.
Allow approximately 1/2 lb of meat per person. We find boneless
pork shoulders to be extremely tender and juicy. Wearing rubber
gloves, rub the marinade generously over the pork, covering it
completely. Wrap the entire roast in tinfoil and let marinate,
refrigerated, for at least 5 hours or preferably overnight. Cook
the roast, still wrapped in tinfoil, in a 325F oven for 20 minutes
per pound. Remove from oven and let sit for 30 minutes. Remove from
foil, slice and serve.
Note: Uncooked Jerk Chicken and Jerk Pork will keep up to two days,
refrigerated, and can be frozen for up to three months. Once cooked,
the meat will keep for one week, refrigerated, and it can be frozen
for up to six months.