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Let's have a look at a spicy contribution to the cooking world from our Jamaican cousins. Jerking is a marinating and barbecuing process that gives meat heat and spiciness with a herby background. Slightly different marinades are used for chicken, pork and beef.
JAMAICAN JERK CHICKEN
2 to 4 Goat Peppers, seeded and minced
Small bunch Scallions, chopped
1 large Onion, chopped
3/4 cup Soy Sauce or Tamari
1/2 cup Red Wine Vinegar
1/4 cup Brown Sugar
2 Tbsp chopped fresh Thyme
1 tsp crushed whole Cloves
1 tsp crushed Black Pepper
1/2 tsp ground Allspice
1/2 tsp ground Nutmeg
1/4 tsp ground Cinnamon
1 1/2 to 2 lbs Chicken Thighs or one whole Chicken in parts
Mix all the marinade ingredients in a blender and pour over the chicken in a glass or stainless steel container. Cover and refrigerate for 24 hours, turning the chicken once or twice.
Barbecue the chicken pieces over medium coals for about 6 minutes each
side. Jamaican open barbecue pits use allspice wood and leaves to give
a rich and redolent smoke.
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