Nat's Real Jamaican Jerk

Submitted by Nat Da Brat

"Jerk sauce for Chicken, Pork, Beef or even Fish."

 

• Ready In: 5mins
• Ingredients: 11
• Serves: 10

ingredients

• 1⁄2 cup allspice berry
• 1⁄2 cup packed brown sugar
• 6 -8 cloves garlic
• 2 scotch bonnet peppers (use more if you dare)
• 2 tablespoons fresh thyme leaves
• 12 green onions
• 3 tablespoons Pickapeppa Sauce
• 1 teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1 lime, juice of
• salt and pepper

directions

1. Put content in a food processor or blender and liquify.
2. Pour sauce in a Jar and keep refrigerated.
3. The sauce will keep forever if kept refrigerated.
4. Rub the meat leaving skin on chicken (rub under skin and in cavities).
5. Marinate overnight.
6. Grill at lowest possible setting over a low fire until done.
7. Pimento (all spice) branches are used in Jamaica and mixed with charcoal.
8. But we can use an aromatic wood in the barbecue grill to enhance the flavor.
9. You can also cook in the oven at 500 for 25 to 40 minutes or until meat thermometer registers 170.
10. Chop meat into pieces, and serve with bread or my Jamaican Garden Salad recipe#83093.
11. I reblend a little of this sauce with some canned pineapple to serve on top of the meat when cooked.