1 tbsp. allspice
1 tbsp. dried thyme
1.5 tsp. cayenne pepper
1.5 tsp. freshly ground black pepper
1.5 tsp. ground sage
3/4 tsp. ground nutmeg
3/4 tsp. ground cinnamon
1.5 tsp. salt
2 tbsp. fresh garlic finely minced
1 tbsp. sugar
1/4 cup olive oil
1/4 cup soya sauce
1/2 cup orange juice
1/2 rice wine vinegar
Juice of one lime
1 cup yellow onion finely diced
4-6 chicken breasts or 1 pork tenderloin
You can add a scotch bonnet pepper to the above mixture if you like, it will make it very spicy. I decided not to. My family finds it spicy without the pepper.
1. Mix all the dry ingredients together including the fresh garlic. Slowly whisk into the dry ingredients the olive oil, soya sauce, orange juice, rice wine vinegar and lime juice. Add 1 cup of onion.
2. I used a pork tenderloin(not pork loin). But chicken breasts are great. I put the whole pork tenderloin in a big zip lock bag and then added the jerk marinade, you can do the same with chicken. I let it marinate for a day- you can leave it overnight if you like.
3. I then baked it at 400 degrees F. for about 25 mins. Make sure you put a piece of parchment paper on the baking sheet or baking dish you use, it will make clean up easier. If using chicken, grilling it would be great, but baking it in the oven would also work.
4. Baste the meat as it cooks.
Bring left over marinade to a boil and use it as a dipping sauce.
I served it with fried plantain(the flavor wasn’t what I hoped for) I would serve with rice next time. For a veg I sauteed chopped up red swiss chard in olive oil and garlic, seasoned with salt and pepper.