Rub for Chicken
The unique flavors of jerk seasonings, consisting primarily of chile pepper, allspice berry, and thyme, originated from Jamaica and can be traced back to the Jamaican slaves that escaped from the British during the invasion of 1655.
Jerk is a dry or wet rub which creates a spicy-sweet flavor and a tender texture. It is used primarily on pork and chicken however is sometimes used on vegetables as well.
Jerk is not for everyone! If you have difficulty in handling spicy-hot foods, then this may not be your cup of tea! You have been warned ... Enjoy!
1 Cup olive (or other oil)
1/4 Cup good soy sauce
1 medium onion, finely chopped
1 bunch green onions, chopped fine
4-5 cloves of garlic, mashed
1/2 Cup fresh parsley
3 Tbls fresh thyme - leaves only
2-3 Scotch Bonnet or Habanero
peppers, seeded and chopped
(These are really hot. Recommend
that you use rubber gloves.
You probably ought to start out
using only 1)
1 tsp each cinnamon, salt, fresh ground black pepper
1/2 tsp grated nutmeg - fresh is much better
1/4 tsp fresh ground allspice.
Blend until a smooth paste and refrigerate overnight. The next day, rub the chicken's surface, cavities and crevices with the rub. Allow the chicken to absorb the flavors for several hours or overnight. Grill on low heat until done. For a total experience, many like to serve it with hard-dough bread and Jamaican Red Stripe Beer.