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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
This recipe will help you replicate that authentic pimento wood flavor you’d normally get at jerk joints in Jamaica. The marinade and technique can also be used on larger pieces of chicken with great success.
9HRS
Total Time
$2.23
Cost Per Serving
Ingredients
Servings
8
us / metric
![Onion](https://www.sidechef.com/ingredient/0113fcf5-e0e1-474f-8762-79f98609f461.jpeg?d=96x96)
1
Medium Onion, roughly chopped
![Scallion](https://www.sidechef.com/ingredient/5247ba1b-326c-4a0d-9765-8bd4af43d573.jpeg?d=96x96)
1 bunch
Scallion, roughly chopped
3 scallions per 8 servings
![Brown Sugar](https://www.sidechef.com/ingredient/504efe6f-89f4-431d-acec-5a2c3f3a7fad.jpeg?d=96x96)
1 Tbsp
Brown Sugar
or Honey or Maple Syrup
![Ground Cinnamon](https://www.sidechef.com/ingredient/5e7951d1-05c2-472c-9176-03afc751d84e.jpeg?d=96x96)
as needed
Ground Cinnamon
![Ground Nutmeg](https://www.sidechef.com/ingredient/34dcf78d-bcb1-4ce8-baed-c6ebe3b5111d.jpeg?d=96x96)
as needed
Ground Nutmeg
![Whole Allspice](/next/default-ingredient.de7daf67ae2b.png?d=96x96)
8
Whole Allspice
Nutrition Per Serving
VIEW ALL
Calories
696
Fat
46.2 g
Protein
60.9 g
Carbs
8.9 g