Sweet Brown Jerk Paste

Makes

• Enough for 12 chicken thighs

Hardware

• Spice grinder (or mortar & pestle)
• Food processor

Ingredients

1	bunch		fresh parsley
3	med/lg		yellow onions
6	Tblsp		allspice, whole
1	Tblsp		black pepper, whole
1	Tblsp		cloves, whole
2	Tblsp		coriander seeds, whole
1	Tblsp		cinnamon, ground
1	Tblsp		kosher salt
1	Tblsp		nutmeg, ground
			lime juice (or white vinegar)
			dark rum
			cheap yellow mustard (optional)

Procedure

1. Pick, wash, and dry the parsley; cut the onions into large chunks (eighths).


2. Working in batches if necessary, grind the allspice, black pepper, cloves, and coriander seeds to a powder; transfer to the food processor.


3. Add the cinnamon, nutmeg, and salt.


4. Add the parsley; run the food processor until the parsley is chopped.


5. Add one onion, run the food processor until everything is chopped; repeat for the other two onions.


6. Add the lime juice (or vinegar), rum, and mustard to taste/consistency.

Notes

Jerk paste is usually a fiery combination of habanero peppers and spices (with allspice featured prominently). I like such things but my wife doesn’t. I came up with this variation so she wouldn’t have to eat her grilled chicken plain. I like it, too.

The taste of this is great but it's a bit too soupy to really stick to the chicken. Next time, consider chopping the onions and parsley then draining them for an hour (or more) before mixing in the spices. Also, keep the consistency in mind when adding the liquids.

Marinate the chicken (in the fridge) for about 2 hours before you want to start grilling.

Rating

Difficulty: Very easy.

Time: 45 minutes.

Precision: 1.

Source

My own foolin’ around.