We have been to Jamaica many times and always enjoy the Jerk cooking. We tried recipe below and it was incredible. The marinade is great on pork and beef.
Try it...incredible!

Jamaican Jerk Chicken
This is one of our all-time favorite recipes!

* 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


"JERK: This method of cooking pork and chicken dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the Indians placed it in a deep pit lined with stones and covered with green wood, which, when burned, would smoke heavily and add to the flavor. But first, the carcass was "jerked" with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture.
The results were superb. The meat was not only wonderfully spiced, but moist and tender."

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.
Note: Scotch Bonnet peppers, also known as "Habaneros" are the hottest of the capsicum peppers, they're truly incendiary. Substitute Serranos of Thai Bird Chiles if you can't find them.

Mainecat, if you like jerk seasoning, I have a recipe for you to try. You will not eat any other burger after you make these. The original recipe called called for ground pork but I was not big on that so I have made them with Ground Bison. Very good!!!!


* 2 Granny Smith apples, peeled, grated and patted dry
* Zest of 1 lemon plus 1 1/2 tablespoons juice
* 1/2 cup mayonnaise
* 1/3 cup chopped chives
* 3 tablespoons pure maple syrup, divided
* 2 tablespoons Jamaican jerk seasoning, such as McCormick, divided
* 1 1/2 pounds ground Bison
* 8 slices applewood smoked bacon
* 4 ounces smoked cheddar cheese, thinly sliced
* 4 kaiser rolls, split and toasted

Yields: 4 servings
Preparation
Step

In a medium bowl, toss the apples with the lemon zest and juice. Add the mayonnaise, chives, 1 1/2 tablespoons maple syrup and 1/2 tablespoon jerk seasoning. Stir to combine and refrigerate.

In a large bowl, whisk together the remaining 1 1/2 tablespoons maple syrup and 1 1/2 tablespoons jerk seasoning. Add the ground Bison and combine. Shape into four patties, each about an inch and a half thick. Press your thumb in the center of each to prevent burger bulge when they cook.

In a large, nonstick skillet, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain, reserving the drippings in the skillet. Cover the bacon with foil to keep warm.
Step

Grill Bison patties on medium heat. Once cooked to desired wellness,lower the heat to low and top each patty with a quarter of the cheese. Allow cheese to melt.

Place a Bison patty on a toasted roll bottom, top with 2 bacon slices, a quarter of the apple slaw and a roll top.

wow those sound great. I will try em.