Jamaican Jerk Chicken (or Pork)

This recipe is EXCELLENT! It requires little effort and the finished product will impress family and friends. I have used this marinade on wild turkey breasts too.

4 pounds chicken tenders or other boneless chicken parts
1 1/2 teaspoons dried thyme
1 teaspoon ground allspice
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon black pepper
1/2 cups finely chopped scallions (or onions)
2 Jalepeno Peppers (seeded) chopped into small pieces (4 for hot)
4 cloves garlic, minced
1/2 cup Worcestershire sauce
1 cup distilled white vinegar
2 tablespoons canola oil


Rinse chicken pieces well in 2 cups of the vinegar, drain, transfer to 2 sealable plastic bags and set aside.

Mix all the liquid and dry ingridients into a non-reactive bowl. This is your marinade.

Marinate the chicken in the bowl or use plastic bags for at least 4 hours. (I prefer overnight).

Grill chicken according to size of pieces.

Serve with grilled plantains, rice, or bread of choice.

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