makes enough marinade for 12-15 chicken thighs or the equivalent
1 large onion
2 Scotch bonnet chiles, stemmed and halved (de-seeded, if desired)
3-4 garlic cloves
1 T five-spice powder
1 T ground all-spice (freshly ground is best)
1 T coarsely ground pepper
1 tsp dried thyme, crumbled
1 tsp freshly grated nutmeg
1 tsp salt
1/2 c Bragg's liquid aminos (or low-sodium soy sauce)
1 T grapeseed or canola oil
6-8 lbs chicken pieces (we like using thighs for this recipe) OR 3 lbs tofu, sliced into slabs OR a 3-4 lb pork tenderloin
In a food processor or blender, combine the onion, chiles, garlic, 5-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste.
With the machine on, add the liquid in a steady stream. Pour the marinade into a large, shallow dish, add the protein and turn to coat. Cover and refrigerate overnight.
Remove the jerk from the fridge about 1/2 hour before cooking. More delicate souls would have you shake the marinade off of the chicken/tofu/pork before cooking. But, I leave the marinade clinging to the pieces, since it crisps up nicely during the cooking process and adds a ton of flavor to the finished process.
You can certainly cook the meat right on the grill, but I prefer to precook it in a preheated 375ºF oven for 30-40 minutes to ensure even cooking (and less charring). While it is pre-cooking, light your grill (preferably charcoal). Grill over a moderately high fire, turning occasionally, until well browned and heated through (cover the grill for a smokier flavor).
We talk about this recipe HERE.
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