Credit : http://vicki-kitchen.blogspot.com
This recipe sounds complex but it's very easy as you throw all the marinade ingredients into a food processer and just blitz them and them leave the meat to marinate for 24 hours before you cook it.
I have a thing lately for black beans and rice with the pico de gallo (posted recipe previously) really easy and the pico de gallo very fresh tasting which I love but would be good with slimming world chips or wedges and salad too.
Jerk pork (or chicken)
6 chicken breast (meat slashed across a few times) or a pork tenderlion or lean loin chops treated the same way)
2 tsp ground allspice
2 tsp ground thyme
2 tsp chili powder (more if you like it hot)
2 tsp ground ginger
2 tsp ground nutmeg
2 tsp ground cinnamon
2 cloves garlic (peeled)
thumb size piece of root ginger (peeled) or use frozen
1/4 cup lime juice
1/4 cup dark soy sauce
1/2 cup cider vinegar
2 fresh chilis (seeds in or out depends how hot you like it)
1 onion (peeled and quartered)
Throw all the ingredients except the meat into a food processer and blitz for a few minutes, Place the meat into a large shallow dish and smother with the marinade and cover with cling film, leave in the fridge overnight , take it out in the morning and turn all the meat over so well covered with the marinade then re cover and leave the rest of the day.
Remove from the fridge 30 minutes before cooking then remove from the marinade (but keep the excess marinade) and place in a large roasting tin prelined with foil to make cleaning easier and cook on gas 6/200/400 for 30 minutes then pour off any excess fat /liquid then turn over and baste with any leftover marinade and turn the heat up to full blast and cook until meat is well browned.