COMMENT:
This jerk blend can be rubbed into just about any meat, fish or
seafood, or used in salads and soups to add pizzazz. If you find
that you especially like Rum Jerk, make a batch and store it in
a tightly sealed jar in the refrigerator for quick, convenient use.
INGREDIENTS:
- 1 fryer
- 2 tbsp garlic powder
- 2 tsp ground ginger
- 2 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tsp salt
- 3 bay leaves, crumbled
- 2 tsp cayenne pepper
- 1/2 cup lime juice
- 1/2 cup minced onions
- 1 cup dark rum
- 1/2 cup Steen’s Cane Syrup
METHOD:
Cut fryer into 8 serving pieces. Combine the garlic powder, ginger,
allspice, cinnamon, nutmeg, salt, bay leaves, and cayenne pepper,
and store in a tightly covered jar in the refrigerator. When ready
to jerk, combine this mixture with the lime juice, onion, rum and
syrup. Give the chicken at least 2 hours in the marinade in the
refrigerator, and use it frequently during grilling or broiling
as a baste. I recommend grilling the chicken on your home-style
bar-b-que pit using your favorite smoke wood for extra flavor.
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