Executive Chef Adam Schop; Miss Lily’s 7A Café, New York
½ cup tomato paste
¼ cup white vinegar
¼ cup molasses
1 lime, juiced
2 tablespoons light brown sugar
2 teaspoons mustard powder
1 teaspoon celery salt
1 teaspoon ground cumin
½ teaspoon fresh thyme
½ teaspoon allspice
½ teaspoon ground black pepper
½ teaspoon tamarind puree
½ teaspoon Wright’s liquid smoke
½ cup jerk seasoning, recipe follows
1 whole chicken, backs removed, quartered, brined
Combine 2 cups water with tomato paste, vinegar, molasses, lime, sugar, spices, tamarind and smoke to make jerk sauce; set aside.
Toss chicken in jerk season and marinate 24 hours. At service, grill or roast until juices run clear. Rest and serve with sauce. Makes 4 servings.
To make jerk seasoning, combine 2 bunches green onion, 1 medium yellow onion, ½ cup soy sauce, 20 whole allspice berries, 2 Scotch bonnet chiles, 2 tablespoons vegetable oil 3 cloves garlic, 6 sprigs thyme, 1 knob peeled ginger root and 1 tablespoon kosher salt in a food processor. Pulse to form a paste. Makes about 1½ cups.