Ingredients
- 5 bunches whole scallions, finely chopped
- 3 large cloves garlic, minced
- 3 Scotch bonnet peppers, seeded and minced
- 2 sprigs fresh thyme
- 1/4 cup ground allspice (dry pimento berries)
- 2 tablespoons freshly ground black pepper
- 1 1/4 tablespoons salt
- 1 cup water
- 5 pounds chicken thighs or 2 whole chickens cut into quarters (dark meat tastes better)
Directions
Combine the ingredients (except the water and chicken) in a large bowl. Then add the water to create a paste. You should then add the chicken and let it marinate, at least 1 hour or ideally 24 hours in the refrigerator. You can grill or bake the chicken; ideally you mark the chicken on the grill, and then finish it off in the oven.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By sudz26_10644975
Willowbrook, IL
on June 30, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I was looking for a recipe that was true to what I had in local hang-outs in Jamaica and that matched the ingredients on a brand of prepared Jerk Marinade that my local friends recommended. This is the closest and easiest, but may be a bit heavy on Scotch Bonnet peppers for most. Reduce the heat, but not taste wity 1-2 peppers only. Be sure to grill low and slow.
By denisekeeler_5_...
Sunnyvale, CA
on December 13, 2004
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
it was easy to make , eventhough I messed it up it was still simple to adjust to our taste.
Read all 2 reviews