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Spicy Jerk Paste

June 2010
Spicy Jerk Paste

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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

  • 1/2 cup 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
  1. 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.