Ingredients for jerk paste:
3 tspns ground allspice
2 tspn ground cinnamon
50g dark brown sugar
1 big banana shallot
2 red chillies
4 dried bay leaves
¼ bunch thyme
1 tspn cracked pepper
2 inches of peeled ginger
6/8 peeled garlic cloves (if small use 8)
2 tblspn of soy sauce
Pinch of Maldon sea salt (check balance once blended)
2 x limes juice and zest
300ml of vegetable oil
To make this jerk paste, roughly chop the chillies, shallots, thyme ginger and garlic and add to a food processor and give that a quick blitz, now add all of the other ingredients in and blend on high to form a paste consistency. Marinade the chicken thigh for 24 hours for best results, cook on 160’C for 1 hour, to crisp up turn the oven up to 200’C for 5-10 minutes.
This jerk paste can be used to marinade other meats such as pork and beef, or white fish like seabass or seabream. Marinade vegetables with jerk paste and roast till golden. Another alternative would be to cook the paste and add chopped tomatoes to make a lovely tomato jerk sauce, and then add diced chicken, pork or beef to make a curry.
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