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Be a Jerk!

Jerk, a Jamaican seasoning, is a great way to add impact to a piece of poultry or meat. Although the ingredient list is long the process is simple, you just have to remember - although I usually am not one to advocate marinading - to do this 24 hours in advance.

WET JERK - enough for a whole chicken or 3 - 4 lbs of meat

½ cup scallions, chopped
1 scotch bonnet pepper (can use jalepeno), diced
1 T soy sauce
1 T lime juice
2 t allspice
1 clove garlic, minced
1 t salt
½ T sugar
½ t pepper
½ t thyme
¼ t cinnamon
¼ t ginger
1/8 t nutmeg

Dump all in blender or a processor and puree. Put this in a bag with meat for 24 hours.
Roast or grill until done the way you like.

Maybe later I will publish a dry version - not as potent but a good substitute.
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