Jamaican Jerk Chicken (or Pork)
This recipe is EXCELLENT! It requires little effort and the finished product will impress family and friends. I have used this marinade on wild turkey breasts too.
4 pounds chicken tenders or other boneless chicken parts
1 1/2 teaspoons dried thyme
1 teaspoon ground allspice
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon black pepper
1/2 cups finely chopped scallions (or onions)
2 Jalepeno Peppers (seeded) chopped into small pieces (4 for hot)
4 cloves garlic, minced
1/2 cup Worcestershire sauce
1 cup distilled white vinegar
2 tablespoons canola oil
Rinse chicken pieces well in 2 cups of the vinegar, drain, transfer to 2 sealable plastic bags and set aside.
Mix all the liquid and dry ingridients into a non-reactive bowl. This is your marinade.
Marinate the chicken in the bowl or use plastic bags for at least 4 hours. (I prefer overnight).
Grill chicken according to size of pieces.
Serve with grilled plantains, rice, or bread of choice.
