Recently, a few of us were discussing jerk recipes, and I thought I'd pass along a wet rub/paste I concocted tonight that turned out FANTASTIC on boneless, skinless chicken thigh filets. It's a derivative of several rubs I found on the internet. I didn't have the ingredients to do any one of them, so I improvised. Mostly, I didn't have any scallions, which seem to be a jerk staple. Too bad for me, I guess. The olive oil is my own addition, because I couldn't get my paste to blend well. Anyway, this is responsible (by far) for the most successful jerk chicken I have ever grilled:
4 habanero peppers
1 medium white onion
1 garlic clove
1 tsp dried thyme
2 tsp salt
1 tsp black pepper
2 tsp dark brown sugar
1 tsp allspice
½ tsp cinnamon
¼ tsp nutmeg
1 Tbsp olive oil
Stem, seed, and de-vein the peppers. Chop the onion and peppers, mince the garlic, and blend with other ingredients to a paste. Cover chicken/pork for 6+ hours and grill over medium heat for 10-12 minutes or until done.
4 habanero peppers
1 medium white onion
1 garlic clove
1 tsp dried thyme
2 tsp salt
1 tsp black pepper
2 tsp dark brown sugar
1 tsp allspice
½ tsp cinnamon
¼ tsp nutmeg
1 Tbsp olive oil
Stem, seed, and de-vein the peppers. Chop the onion and peppers, mince the garlic, and blend with other ingredients to a paste. Cover chicken/pork for 6+ hours and grill over medium heat for 10-12 minutes or until done.
