Spicy Jerk Paste
June 2010
Seasoningpastes are spicesmixed with a little liquid. Theyslide easily under and over theskin, flavoring the meat and skin.Prepare 1/3 to 1/2 cup for a 3- to5-pound chicken. For extra-crispskin, skip the paste on top andpat the skin dry before grilling.
Makes: 8 servings
- 1/2cup chopped onion
- 4 scallions
- 1 tablespoon ground allspice
- 1 tablespoon pepper
- 2 teaspoons dried thyme
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon sugar
- A few splashes habanero hot sauce (such as Melinda's)
- 2 tablespoons vegetable oil
- Using a food processor, puree 1/2 cup chopped onion, 4 scallions, 1 tablespoon each ground allspice and pepper, 2 teaspoons each dried thyme and ground cinnamon, 1 teaspoon each salt and sugar and a few splashes habanero hot sauce (such as Melindas). With the machine on, gradually add 2 tablespoons vegetable oil.