Try serving this Caribbean inspired dish with with white or brown rice, a side of your favorite tropical fruit, and a twist of lime.
4 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
2 to 3 fresh Scotch bonnet or 1
habanero chili, stemmed and seeded
1/4 cup fresh lime juice
2 T. soy sauce
3 T. olive oil
1 ½ t. salt
1 T. packed brown sugar
1 T. fresh thyme leaves
2 t. ground allspice
2 t. black pepper
½ t. freshly grated nutmeg
½ t. cinnamon
4-5 lbs. chicken thighs, drumsticks, or breasts
Combine all marinade ingredients in a food processor and blend until smooth. Marinate chicken pieces in the Jerk marinade over night or up to one full day.
Remove chicken from marinade and place it in your pot. Put the pot in the Sport, aim it towards the sun and let it cook until it’s done, usually 1 ½ to 2 hours.
It’s as easy as that…..