Jerk Sticks
Jamaican Jerk seasoning can be used on chicken wings, drumsticks, whole chickens, ribs, pork tender loins or whole loins. The seasoning and sauce (looks more like a paste) can take some time to make but the flavor is worth it. Feel free to make modifications to the recipe especially if you don’t like it too spicy.
The spice rub: 2-3 tablespoons of allspice berries and black peppercorns, 1 whole cinnamon stick, 1 whole nutmeg, and 6 pimento leaves (or bay leaves). Grind all the ingredients in batches. It is best to crack the nutmeg in a plastic bag with a wooden spoon before going in the spice grinder. Pre-ground spices can be used, but they often loose some of their flavor and freshness as they sit in the cabinet. Marinade/Paste: Add all dry ingredients to the food processor: 2-3 bunches of chopped scallions, 6 pimento leaves and 2-3 scotch bonnet peppers. Cut peppers in half and remove the seeds to keep the heat down. Use more peppers with the seeds if you like it spicy. Include 3-5 garlic cloves, 2-inch piece of ginger pealed and chopped, and 2-3 tablespoons of fresh thyme leaves. Use pre- ground if you want. Add your spice rub. Pulse the food processer a few times and then add wet ingredients. ½ cup of soy sauce ½ cup of white vinegar, ½ cup of dark rum, ½ cup vegetable oil. Juice from 1-2 limes. 3 tablespoons of molasses (or brown sugar). Pulse food processor a few times. Salt and pepper to taste. I made Jerk Drumsticks. Wash and dry drumsticks. Add to a plastic bag and pour marinade over the drumsticks. Seal the bag and shake to completely coat the drumsticks. Marinade in the refrigerator for at least 4 hours. I cooked drumsticks over indirect heat on the charcoal grill. Cook until an instant read thermometer reads 165’. Garnish with scallions and grilled limes.
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