Jamaican Jerk Marinade
(Makes @ ½ cup)
(Makes @ ½ cup)
2 tblsp allspice
¼ tsp nutmeg
1 tsp cinnamon
12 scallions, white part only
3 scotch bonnets (habaneros) OR 6 jalapeno peppers, stemmed
¾ cup red wine vinegar
2 tblsp vegetable oil
1 tblsp salt
1 tsp black pepper
2 tblsp soy sauce
NOTES: Marinate chicken for 4 hours.
Put all the ingredients in a blender and puree.
Sprinkle the chicken with some extra cinnamon, then add the blended marinade, coat the chicken well, cover for 4 hours. Tastes best when you grill them, but you can bake them also.
The marinade keeps up to 3 weeks in the refrigerator.