Ingredients

• 5 scallions (green onions)
• 5 sprigs of fresh thyme (about 1 tablespoon chopped)
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 4-5 tablespoon brown sugar
• 2 teaspoons ground allspice
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 2-4 scotch bonnet peppers
• 1/3 cup soy sauce
• 2 tablespoons vegetable oil
• 1/4 cup vinegar
• 1 onion
• 1/2 cup orange juice
• 2 cloves garlic
• 1 teaspoon grated ginger
• 1 lime squeezed

Instructions

If you’re using dried thyme, use about 1/2 table spoon. This makes about 3 cups of marinade and it can be stored in the fridge for up to one month. You’ll be making a puree with the ingredients listed above. So you’ll need a blender or food processor. Combine all ingredients into the blender and process into a smooth paste. For best results use this sauce immediately, but marinate your chicken, pork, or fish (haven’t tried beef yet) for at least 2 hours before grilling or roasting in the oven.

Tip: Line your baking dish with aluminum foil to make the clean-up after easier.

Now you’re set for marinating your chicken, fish, (tofu and veggies don’t need to marinate since they absorb marinades really quickly). In a zip lock bag or bowl with a lid, pour the jerk marinade and mix everything well. Now seal and place in the fridge for at least 2 hours. (Nikisha uses a large baking dish, which she seals with plastic wrap. This way when she's ready, it can go directly into the oven.)

Preheat your oven at 375 degrees.

Place the baking dish with the chicken on the middle rack and allow this to cook for about 1 hour. After about 45 minutes, turn your chicken to the other side, coat it with more sauce and cook it for another 10 minutes.  If you want to add some rich color to the finished dish, you may need turn on your broiler for a few minutes.