Vancouver Island Jerk Chicken
This fiery chicken is a Jamaican favourite,
and a favourite of other islanders like me, too.
Ingredients
2 Scotch bonnets
2 tsp of fresh thyme (without stems)
2 tsp Salt
2 tsp Ground black pepper
2 tbs Allspice
1 tbs Cinnamon
1 tbs Nutmeg
1 tbs Mace
5 Bay Leaves
2 Limes
1 tbs Brown sugar
3 tbs Olive Oil
1/2 cup Butter
And
4-6 Chicken breasts or other cut-up chicken parts
Recipe
Dice peppers.
Dice Onion.
Crush Bay leaves. You really have to obliviate them!
Grate Nutmeg.
Juice the Limes.
Whiz everything up in a food processor. You should get a brown paste.
Need the paste into your chicken bits with your hands. It helps to either remove or score the skin.
Leave it to marinate in the fridge over night.
Wrap the chicken with as much goop as possible in tin foil.
Barbeque.
Serve with rice, cole slaw, and Jamaican Beer.