CHILE Posted July 5, 2007 Report Posted July 5, 2007 here a jerk sauce that's pretty good not sure where I got it but I think it's good 1/2 c Ground allspice > 1/3 c Jamaican ground allspice 1/2 c Brown sugar 6 Cl Garlic (to 4 Scotch bonnet peppers (to 6) Equivalent) seeds and all 1 tb Ground thyme > 2 tb Thyme leaves 2 bn Scallions 1 ts Cinnamon 1/2 ts Nutmeg 2 tb Soy sauce to moisten (about) Put everything in a food processor and blend until smooth. You may use allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground. This will keep "forever" in the refrigerator. Feel free to increase the garlic, and the hot peppers. I do. The recipe, double, and triples very well. Rub about 1/4 cup sauce into each chicken, halved, and get under the skin and in all the cavities. If it is pork, use a de-boned shoulder, score the fat, and rub the sauce in, using 1/2 cup, or more, per 6 lb shoulder. Use less for fish. Marinate, preferably overnight, and grill over a low fire, until done. Charcoal is ideal. The meat will be a smoky pink when done, and the skin nice and dark. Chop the meat into pieces, and serve traditionally with a hard-dough bread, and LOTS of Red Stripe Beer!
