1 tablespoon coarse yellow hot pepper sauce, Trinidad style (Matouk)
1/4 cup ground allspice
1 tablespoon freshly grated ginger
1/8 teaspoon ground nutmeg
1 tablespoon vegetable oil
1/2 tablespoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cinnamon
2kg boneless chicken thighs, diced into 2cm cubes
bamboo skewers, soaked in water for 30 minutes
In a food processor or blender, combine all ingredients (except the chicken) and puree into a smooth paste.
Pour the jerk marinade over the chicken and rub it into the meat with your fingers (you may want to use rubber gloves for this because of the heat of the chiles). Cover and let marinate in the fridge for 2 hours or overnight.
Light your BBQ or heat a griddle pan. Thread the chicken onto the skewers and grill them on the BBQ until the meat is browned and well done, about 6-8 minutes. Serve immediately.
While you’re at it, you can make more portions of jerk marinade and store the unused marinade in the fridge for up to 2 weeks.