Jerk Paste

Very Easy
Enough for roughly 2 lbs. of boneless chicken, shrimp or fish, or one whole cut-up chicken
  • 1/3 cup diced yellow onion
  • 1 bunch green onions, roughly chopped
  • 2 cloves garlic
  • 1 habanero pepper, seeded
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. light brown sugar
  • 1 tsp. dried thyme
  • 1 tsp. coarsely ground black pepper
  • 3/4 tsp. ground allspice
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. kosher salt

Combine all ingredients in a food processor; pulse until very finely chopped.

To Use: Toss marinade with chicken, shrimp or fish in a large bowl; cover with plastic wrap and refrigerate 3-24 hrs. Remove chicken or fish from marinade/paste and discard remaining paste. Grill chicken or fish as usual.