JAMAICAN JERK WINGS

4 lbs. chicken wings
1 med. onion, quartered
4 green onions, cut into 1" pieces
1 jalapeno pepper, seeds removed
3 lg. cloves garlic
1 1/2 tsp. ground black pepper
1 1/2 tsp. salt
1 tsp. ground allspice
1 tsp. dried thyme leaves
1/2 tsp. ground red pepper
3 tbsp. vegetable oil
1 tbsp. soy sauce

1. Remove and discard tips from wings. Place wings in large glass baking dish.

2. In food processor, combine quartered onion, green onions, jalapeno and garlic; chop. Add remaining ingredients; process until smooth. Pour mixture over wings; stir to coat. Cover with plastic wrap; refrigerate at least 12 hours or overnight, stirring once.

3. Preheat oven to 425 degrees. Place wings in single layer in oiled shallow roasting pan. Bake 40 minutes or until wings are browned and cooked, turning wings over after 20 minutes. Serve warm or make ahead and reheat.

JERK PORK

2 lb. boneless pork
2 tbsp. season salt
1 hot pepper
1 c. water
1 tsp. thyme
1 tbsp. paprika
1 tbsp. allspice
Garlic
4 stalks green onion
1/4 c. soy sauce

Cut pork in 1/2 inch cubes. Season meat with all the above, let it marinade for a few hours, then cook in oven until tender.

JAMAICAN JERK CHICKEN

4 scallions
2 cloves garlic
2 jalapeno peppers
2 limes
1 tsp. allspice
3 tbsp. oil
Salt & pepper
8 chicken thighs, about 2 1/2 lb.

Mince scallions, garlic and pepper; put in a large bowl. Squeeze 3 tablespoons juice from limes and add to the bowl with the allspice, oil, 1 teaspoon salt and 1/4 teaspoon pepper. Put chicken in bowl, turn to coat and marinate 30 minutes. Heat broiler. Put chicken on broiling pan, reserving marinade. Broil the chicken 4-6 inches from the heat source, basting it occasionally with reserved marinade, until browned and cooked through, about 30 minutes.

JERK CHICKEN

2 whole quartered chickens
2 tbsp. allspice
2 tbsp. black pepper
2 tbsp. salt
1 tbsp. ground thyme
2 tbsp. ground sage
1 tbsp. cayenne pepper
3/4 tsp. cinnamon
3/4 tsp. grated nutmeg
3/4 c. white vinegar
1/2 c. orange juice
1/2 c. lime juice
1 c. onion, chopped
1/4 c. soy sauce
1/4 c. olive oil

Mix ingredients...optional, but good to add..3 to 4 scallions, mined and 1 bunch of cilantro. Marinate the chicken 8-12 hours. Grill about 30 minutes or until done. You can also bake in the oven about 1/2 hour, but it's better on the grill. This is also good for pork: whole pork tenderloins should marinate about 12 hours. Whole pork shoulders (the ones with the fat and skin) should marinate 24 hours. You should omit the olive oil if cooking a shoulder; cook the meat 4-6 hours over very low coals.

CARIBBEAN JERK CHICKEN

1 tbsp. ground allspice
1 tbsp. dried leaf thyme
1 1/2 tsp. cayenne pepper
1 1/2 tsp. black pepper
1 1/2 tsp. ground sage
3/4 tsp. ground nutmeg
3/4 tsp. ground cinnamon
2 tbsp. salt
2 tbsp. garlic powder
1 tbsp. sugar
1/4 c. olive oil
1/4 c. soy sauce
3/4 c. white vinegar
1/2 c. orange juice
1/4 c. fresh lime juice
1 Scotch Bonnet pepper
1 c. finely chopped white onion
3 green onions, finely chopped
4 (6-8 oz.) whole chicken breasts, skinned and boned

In medium sized bowl, combine the first 10 ingredients including the sugar. Mixing with wire whisk, slowly add olive oil, soy sauce, vinegar, orange and lime juices. Use rubber or plastic gloves to prepare hot pepper (jalapeno or serrano may be substituted). Avoid touching face or eyes! Add chopped pepper and chopped onions to marinade; mix well. Spread 2 cups marinade in glass baking dish. Add chicken to coat in marinade. Cover and marinade at least 1 hour (overnight is best). Reserve 3/4 cup of marinade as a dipping sauce. On grill, cook chicken over medium to high heat 6 minutes each side. Baste with excess drained marinade. Heat reserved marinade that has not touched chicken. Serve as a dipping sauce.