Time: 1 hour(s) 15 minute(s)
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Jerk Chicken – Jamaica
Serves 4
| 1. | Place the ground allspice (If using allspice berries, dry-roast them in a small skillet over medium heat to activate the flavors, then grind them in a mortar or blender until powdery), spring onions, chilies, garlic, thyme, bay leaves, salt and pepper in a food processor and grind to a paste. |
| 2. | Place the chicken pieces in a bowl and cover with the paste. Seal and marinate in the refrigerator overnight |
| 3. | When ready to cook, grill or broil the chicken as you would for any other recipe |
| 4. | To make the jerk sauce, place the remaining spice paste used to marinate the meat, place it in a small saucepan and the grated ginger and water. Mix well and bring to a boil over high heat. Reduce the heat to low, add the cornstarch mixture and stir until thickened. Serve on the side if desired. |
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