Use scotch bonnet peppers if you can find them. If not, use a pepper of your choosing, for the heat level you want. This isn’t authentic, but it’s very good. To amp up the flavour, sprinkle with jerk rub before cooking.
1 teaspoon allspice berries
1 teaspoon black peppercorns
1 teaspoon red Chile flakes
1 teaspoon salt
1 jalapeno with seeds, rough chopped (or Serrano pepper)
3 green onions, finely sliced
2 cloves of garlic
1 teaspoon dried thyme
2 tablespoons golden yellow sugar
3 tablespoons Worcestershire sauce
3 tablespoons canola
3 tablespoons lemon juice (or white white vinegar)
3 cm piece of ginger, peeled and rough chopped or 1 tablespoon frozen grated ginger
3/4 cup water
In a mortar and pestle, place allspice berries and peppercorns, turning into a medium to fine powder. If you have time, toast the allspice in a small, dry frying pan on medium high until fragrant, about 2 minutes. Cool.
Place all ingredients in the blender.
Marinate chicken for about 24 hours.
Adapted from Jamaican Jerk Menu, Page 499, the Barbeque Bible,