Jerk Marinade for Chicken or Pork

Ingredients
1 whole chicken, cut into 8 pieces or a Pork Shoulder Sliced into Chunks

Toast and grind the following in a dry skillet:
1/2 of 1 nutmeg
1 cinnamon stick
1 tablespoon coriander seeds
1 teaspoon cloves, whole
6 pimento seeds (allspice)
1 teaspoon black peppercorns

In a blender or food processor puree:
1 bunch scallions, chopped
1 large onion, roughly chop
2 to 3 Scotch Bonnet peppers
10 sprigs thyme, leaves picked
10 garlic cloves

Combine all of the above in a bowl and stir in the following:
1/2 cup fresh lime juice or white vinegar
1 cup soy sauce
1/2 cup raw sugar

Score chicken and season with salt. Spoon desired amount of jerk marinade over chicken and rub into scores. Marinade refrigerated for 2 hours to overnight.
Preheat the oven to 350 degrees. Bake for 35 minutes in the oven. Remove from the oven and finish on the grill or smoker in my case.

This is the recipe that I use. I cut back on the amount of cinnamon I use and use more nutmeg and all spice.

If you are cooking a turkey just put some in the cavity and all over the body. I inject the turkey with some clarified butter as well as put some under the skin on the breast. Cook it at 350 for a few hours either covered or not. Then crank the heat up to 475 for the last hour to crisp up the skin.

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That looks delicious Crusher!

I might know a thing or two about cooking! :)

Wow!! Those pictures made my mouth water!!!

Yeah I have spent a lot of time and effort in perfecting my Jerk! :)

Lol! I see :)

My mouths watering!

I like your recipe, I've not used Coriander seeds in my jerk marinade before, going to have to give your recipe a try. Thanks Crusher!

Silly question, I can't find Scotch Bonnet peppers here locally. Is there a reasonable substitute?