Jerk Marinade

We have been to Jamaica twice and eaten our fair share of jerk chicken, will use this quite a bit here and it taste pretty damn close to what we had down there in Jamaica from some of the street carts. Marinate your chicken breasts and a very generous portion of this overnight and then slap it on the grill.

Grace also makes a powdered seasoning that you can sprinkle on top for a little more heat as you are grilling the chicken. Do this and it will turn out fricking fantastic trust me!

We have tried Eaton's but found Grace to be spot on to what we had in Jamaica.

6 whole Scotch bonnet peppers (see note above)
6 scallions, roughly chopped
1 (2-inch) knob fresh ginger, roughly chopped
6 garlic cloves
2 tablespoons freshly picked thyme leaves
1 tablespoon ground allspice
1 teaspoon freshly grated nutmeg
2 tablespoons dark brown sugar
1/2 cup soy sauce
2 tablespoons zest and 1/4 cup juice from about 4 limes
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 large whole chicken, back removed, split in half along breastbone (4 to 4 1/2 pounds, see note above)
1/4 cup whole allspice berries
3 dozen dried bay leaves (about 2 loosely packed cups


Combine peppers, scallions, ginger, garlic, thyme, allspice, nutmeg, brown sugar, soy sauce, lime zest and juice, olive oil, 2 teaspoons black pepper, and 1 tablespoon kosher salt in the work bowl of a food processor or the jar of a blender. Blend until a rough purée is formed, about 1 minute.

LINK

HEB here in Kingwood

Amigo foods

They use the same bottling company apparently, at least. I've tasted the Walkerswood and it just didn't compare to Grace.

Not sure I'd ever try jerk seasoning that begins with "Boston"