Jerk chicken

Originally posted by John Korn on 7/18/2003
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I've used this recipe from Epicurious.com several times to make jerk chicken with great results. You may want to give it a try if you haven't already (recipe is for 5 lbs. of chicken).

2 cups finely chopped scallion
2 Scotch bonnet or habanero chilies, seeded and minced plus, if desired, additional Scotch bonnet chilies for garnish
2 tablespoons soy sauce
2 tablespoons fresh lime juice
5 teaspoons ground allspice
3 teaspoons English-style dry mustard
2 bay leaves, center ribs discarded and the leaves crumbled
2 garlic cloves, chopped
1 tablespoon salt
2 teaspoons sugar
1 1/2 teaspoons dried thyme, crumbled
1 teaspoon cinnamon

I'll vouch for this recipe, I've used it too. Great stuff.

Although lately I kinda merged this recipe with one I found here on TVWB forum. Do a search and you'll find it. I also add some dark rum.

Anyway, this jerk paste/marinade is great on pork too. I cut up a pork butt into fist sized chunks and marinate them. I cook them like I would smoking a pork shoulder, only it takes much less time cuz they're smaller chunks. Save some marinade off to the side befor esoaking the meat and use that as a mop for the pork.

I also like to add another habanero. I like the kick.

Good Stuff Maynard!!!