Has anyone made jerk chicken and can you give me your thoughts on it

1 tablespoon Ground allspice

1 tablespoon Dried thyme

1 1/2 teaspoons Cayenne pepper

1 1/2 teaspoons Freshly ground black pepper

1 1/2 teaspoons Ground sage

3/4 teaspoon Ground nutmeg

3/4 teaspoon Ground cinnamon

2 tablespoons Garlic powder or fresh

1 tablespoon Sugar

1/4 cup Olive oil

1/4 cup Soy sauce

3/4 cup White Vinegar

1/2 cup Orange juice

1 Lime juice

1 Scotch bonnet pepper (habanero)

3 Green onions -- finely chopped

1 cup Onion -- finely chopped

4 to 6 chicken breasts

Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice.

Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.

Preheat an outdoor grill.

Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping.

Thyme, allspice, scotch bonnet peppers, and garlic are key ingredients in this recipe. Use this authentic spicy jerk rub on chicken, pork, fish, or vegetables.

1/2 cup ground allspice berries

1/2+ cup packed brown sugar

6 to 8 garlic cloves

4 to 6 Scotch bonnet peppers

1 tablespoon ground thyme or 2 tablespoons thyme leaves

2 bunches escallions (green onions)

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Salt and pepper to taste

2 tablespoons soy sauce to moisten

Traditional Jamaican jerk pork is made on the grill. This version is roasted in the oven to tender perfection. Jerk is supposed to be spicy, so do not skimp on the Scotch bonnet peppers. The result is tender and juicy pork roast with a blackened crust. This is a rustic dish, so just cut the jerk pork into large chunks to serve. Plan ahead so the pork can marinate at least 24 hours.

1 teaspoon dried ground habanero chile or substitute other hot powder such as cayenne

2 tablespoons onion powder

2 teaspoons ground thyme

2 teaspoons ground allspice

1 teaspoon coarsely ground black pepper

½ teaspoon ground nutmeg

½ teaspoon ground cinnamon

½ teaspoon garlic powder

1/4 teaspoon ground cloves

Combine all the ingredients and mix well. Store the extra seasoning in a glass jar.

2 chopped Scotch Bonnet peppers

1 tbsp. allspice

½ tsp. cinnamon powder

½ tsp. nutmeg

3 cloves garlic, minced

12 stalks chopped escallions (including green tops)

3 onions, chopped

3 tbsp. salt

2 tsp. black pepper

2 sprigs thyme

¼ cup oil

¼ cup honey

¼ cup white vinegar

5 bay leaves (and or pimento leaves), crumbled

Put a little soy sauce for colour

Combine first ten ingredients. If you have a mortar and pestle available, crush seasoning and spices into a pasty mixture. Add remaining ingredients and mix well.

If you wish, you may use a blender: Put all ingredients in blender, run quickly on grate until ingredients are combined. Pour seasoning into jars and refrigerate until ready to use.The more aged the better

1 envelope Lipton Onion Soup Mix

1 envelope Lipton Savory Herb with Garlic Soup Mix

3 Tablespoons ground Allspice

3 Tablespoons firmly packed dark Brown Sugar

2 teaspoons Cinnamon

1/2 teaspoon freshly grated Nutmeg

1/8 teaspoon Cayenne Pepper

1/4 teaspoon ground Black Pepper

Combine all ingredients in a small air tight container or jar and shake to blend. Label and store the rub in a cool, dry place, for up to 6 months. Great on chicken or beef. Makes 1 cup of rub.

15 - 20 large uncooked shrimp, peeled, deveined, and tails removed

2 TBS olive oil

1 Onion, finely chopped

½ cup Scallion, finely chopped

2 cloves of garlic, minced

2 teaspoon Ground thyme

1 teaspoon Salt

2 teaspoon Sugar

1 teaspoon Allspice

½ teaspoon Ground nutmeg

1 Hot pepper, finely ground

1 teaspoon Black pepper

3 tablespoon Soy sauce

1 tablespoon Cooking oil

1 cup cantaloupe, finely diced

1 cup honeydew, finely diced

1 cup fresh cilantro, chopped

1/2 cup red onions, finely diced

1 medium lime

1 tablespoon white vinegar

In a bowl, combine shrimp and all ingredients for Jerky Shrimp. Cover, place in refrigerator, to marinate for 30 mins.

In the meantime, combine cantaloupe, honeydew, red onion, and cilantro in a bowl. Squeeze the lime juice over the top and mix well. Once the shrimp are marinated, heat oil in a pan over medium heat. Add shrimp and cook 3 – 5 mins until opaque in the center. Serve with melon salsa.