Recipe by Buster's friend
Adapted from Gourmet, 02/1993, based on reviewers recommendations. I read it freezes well so I plan to whip up a double batch & freeze it in 4 parts. That way I have tasty marinade ready fast & a home for these peppers that are springing out of the garden! ***A single batch is enough jerk to marinate 5 lbs of chicken *** - I plan to use chicken parts I dress myself when whole chickens go on sale. Scatter a few extra Scotch Bonnets around on serving platter - they'll be pretty & serve as a warning too!
- 2 cups scallions, finely chopped
- 4 scotch bonnet peppers, seeded and minced
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 5 teaspoons allspice, ground
- 3 teaspoons dry mustard, English-style
- 2 bay leaves (center ribs discarded and the leaves crumbled)
- 2 garlic cloves, chopped
- 1 tablespoon salt
- 2 teaspoons sugar
- 1 tablespoon molasses
- 1 1⁄2 teaspoons dried thyme, crumbled
- 1 teaspoon cinnamon
Directions See How It's Made
- In a food processor or blender purée the scallion, the 2 chilies, the soy sauce, the lime juice, the allspice, the mustard, the bay leaves, the garlic, the salt, the sugar, the molasses, the thyme, and the cinnamon.
- At this step one may choose to freeze marinade or proceed.
- Divide the chicken parts between 2 heavy-duty resealable plastic bags and spoon the marinade over them, coating them well. Seal the bags, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 24 hours and up to 2 days.
- At this point one may choose to freeze the marinating chicken pieces in freezer bags or proceed.
- Prepare charcoal - arrange coals to have an indirect heat source to grill chicken on the prevent flareups & scorching.
- Oil the rack before placing chicken on hot rack.
- Set rack 4 to 6 inches over glowing coals to grill the chicken, in batches if necessary, and covered if possible, for 10 to 15 minutes on each side, or until it is cooked through.
- Transfer the chicken as it is cooked with tongs to a heated platter; keep it warm, covered loosely with foil, and garnish the platter with the additional chilies.