Pimento AllSpice Ground 50g

Information

Pimento AllSpice Ground Recipe

Jamaican Jerk Chicken

*(Serves 4-6)*

Ingredients:

For the Jerk Marinade:

• 2-3 Scotch bonnet peppers (habaneros work too)

• 6 green onions, chopped

• 4 garlic cloves

• 1 small onion, chopped

• 1 tbsp fresh thyme leaves (or 1 tsp dried)

• 2 tbsp ground allspice (pimento) or 1 tbsp whole allspice berries, toasted & ground

• 1 tbsp brown sugar

• 1 tsp ground cinnamon

• 1 tsp ground nutmeg

• 1 tsp black pepper

• 1 tsp salt

• ½ cup soy sauce

• ¼ cup vinegar (white or apple cider)

• 2 tbsp olive oil

• Juice of 1 lime

For the Chicken:

• 3-4 lbs chicken (legs, thighs, or whole spatchcocked)

• Pimento wood (ideal for grilling) or charcoal + soaked allspice berries for smoke

Instructions:

1. Make the marinade:

   • Blend all marinade ingredients into a smooth paste (wear gloves for Scotch bonnets!).

   • Reserve ¼ cup for basting.

2. Marinate the chicken:

   • Coat chicken thoroughly with marinade. Refrigerate overnight (minimum 4 hours).

3. Grill or roast:

   • Grill method: Cook over medium-low heat on pimento wood or charcoal (add soaked allspice berries for smoke) for 45-60 mins, turning and basting often.

   • Oven method: Bake at 375°F (190°C) for 50-60 mins, then broil to char.

4. Serve with:

   • Jamaican rice and peas

   • Fried plantains

   • Mango salsa

Why Allspice (Pimento) is Key:

• Jerk seasoning’s soul: Allspice provides the warm, clove-like depth that defines jerk flavor.

• Native to Jamaica: Pimento trees grow wild on the island, making it central to traditional jerk.

Other Top Uses for Allspice:

1. Pimento Dram Liqueur (Jamaican spiced rum).

2. Middle Eastern stews (like kibbeh or lamb tagines).

3. Pickling spice blends (for corned beef or cucumbers).