Tuesday, August 10, 2010

What a Jerk!

Some of the best Jerk Chicken I've ever had (other than Mr. Beachy's) was in Key West.  Since Mr. Beachy and I are planning a mini getaway to the Keys in a couple of weeks I wanted to post an amazing recipe for Jerk.

Jamaican Jerk Marinade

2 chopped onions
1 bunch chopped green onions
5 tbsp. soy sauce
2 tbsp. vegetable or olive oil
2 tbsp. apple cider vinegar
1 1/2 tsp. ground tyme
2 tsp. ground allspice (important!)
1 tsp. nutmeg
1 tsp. cinnamon
2 habenaro peppers
2 tsp. ground black pepper
2 tsp. salt
4 tsp. sugar

Place all ingredients in a food processor or blender and mix well. Whether roasting or grilling, this marinade is an incredible way to spice up pork, chicken or beef. Marinate meats overnight in a covered glass dish or in zip lock plastic bags. Refrigerate leftover marinade in a sealed container, and it should last for several weeks.