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
Also grilled fresh pineapple, peppers and limes.
The Jerk Chicken was served with rice and beans and tostones.
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.