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Recipe Category: Chicken
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Ingredients
- 1 or 2 Scotch Bonnet or habanero peppers, with or without seeds and ribs (the hottest parts)
- 1/2 small onion
- 3 tablespoons (45 ml) oil
- 1 tablespoon ground (5.7 g) allspice
- 2 tablespoons (12 g) grated fresh ginger
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon dried thyme
- 1 bay leaf, crumbled
- 1/4 teaspoon cinnamon
- 1 tablespoon (1.5 g) Splenda
- 2 cloves garlic, crushed
Method
- Put all the ingredients in a food processor with the S-blade in place and process until the mixture is fairly smooth
- You’ll get a soft paste that looks like mud but smells like heaven! Smear this over the meat of your choice and let it sit for a day before cooking
- Remember to always wash your hands after handling hot peppers!
Makes Enough for about 4 servings of meat
- Each serving of Jerk Marinade adds 4 grams of carbohydrates and 1 gram of fiber, for a total of 3 grams of usable carbs and no protein
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