3 cups of oil (Canola or Olive oil is fine)
4 ounces of browning
1 ounce of pimento
3/4 ounce of Bay leaves
Five habanero peppers
Four stalks of green onions
3/8 of an ounce of red pepper flakes
1/2 cup chili powder
1/2 cup old bay
1/2 cup black pepper
1/2 cup sea salt
10 ounces of green sliced peppers
Half cup of water
Add all ingredients mentioned above within a blender, beginning with canola oil as the first ingredient then blend until you have a smooth sauce. This will be your marinade that you will use to season your meat.
First clean the fat from chicken breast and wash using lemon juice, or vinegar and water. After washing you chicken place the chicken in a bowl and pour the marinade over the chicken.
Be generous with the marinade. Massage chicken with the marinade all over. Cover the bowl and refrigerate for a minimum of 4 hours. For better results let it sit in the refrigerator for 24 hours.
Using a grill get the temperature to 275 degrees. After spraying the grill with oil place your chicken on the grill and cook through to an internal temperature of 165 degrees. Remove the chicken and cut into smaller pieces. Cut up some green pepper, onions, red peppers and pineapples to small diamond shapes.
Using wood or stainless steel skewers stick pieces of the chicken and peppers and onions and pineapple to your liking. After which take your skewers and put them back on the grill for 2 minutes each side. While on the grill base with a BBQ sauce. This process will allow the BBQ sauce and to caramelize give you more flavor. Remove from the grill and serve. For better results and Authentic Jamaican flavor use Stay C’s Jerk Marinade and BBQ Jerk Sauce.
COOK TIME 35-50