For maximum flavor, let chicken marinate overnight. This recipe makes quite a bit of marinade, but don't let that stop you. Leftovers make great picnic fare or fodder for spicy enchiladas, burritos, or tacos. You can also freeze the protein IN the marinade (and save some for later).
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.
©BURP! Where Food Happens