baci's baking - Great Grilling Recipe Week: Jerk Wet Paste

Our last recipe of this week is one of Ilario and I's most recent favorites - what I love most about it is that you can tweak it based on what you have on hand.  Often I used dry spices from the pantry instead of the fresh ones and it's just as tasty :o)  This marinade works with pretty much any type of meat or even tofu, but we use chicken legs most of the time - cheap and simple!  Enjoy!!

Jerk Wet Paste

Original Recipe from Mastering the Grill

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12 scallions, trimmed and coarsely chopped

3 to 10 Scotch bonnet chiles, seeded and coarsely chopped

3 cloves garlic, chopped

2 T. chopped peeled ginger root

1/3 cup fresh thyme leaves

1/3 cup dark brown sugar

2 t. ground allspice

1 t. ground cinnamon

1 t. ground nutmeg

1 t. ground coriander

1 t. salt

1 t. ground black pepper

1/4 cup vegetable oil

2 T. soy sauce

2 T. fresh lime juice

1 T. dark rum

2 T. orange juice

1)  Combine all ingredients in a large re-sealable bag and marinate meat for at least 30 minutes.