As the pepper season is slowly coming to an end here, there's always a combo of ripe/unripe pods to deal with.
Whats better than a bowl of "Bonnets" for a Jerk Marinade...
Heres the ingredients for Jerk Chicken...From L to R (spices) Grains of Paradise, Cumin Seed, Nutmeg, Celery Seed,
Cinnamon, Jamaican Allspice,..Garlic, Ginger, Red Onion, Soy Sauce, Grapeseed Oil, Salt, Pepper, Brown Sugar,
Chicken Thighs, Dried Scotch Bonnets, Fresh Scotch Bonnets, Dark Rum, Malt Vinegar, Black Strap Molasses,
Sweet Lime, reg Lime, Honey Tangerine, Key Lime, Scallions, Thyme...
Lightly toast Spices and dried Yellow Bonnets until fragrent...........place all into spice grinder and powder it...
Place all (with the exception of 3 fresh Bonnets) ingredients into a blender.
Blend until smooth...........add the remaining 3 Bonnets and pulse twice. Reserve one cup of marinade for basting,
add remaining marinade to chicken and place in the fridge overnight or up to two days.
Place the chicken on the grill (the ultimate would be a charcoal/smoker using Pimento wood) and baste occasionally
with reserved marinade. Grill until done.
Remove chicken to a platter and let rest. When manageable, shred chicken and set aside. Prepare the chips
and remaining nacho trimmings of your choice.
Here's the plating......My trimmings included : Chips layered with refried Black Beans, Chihuahua and Mild Cheddar
cheeses, shredded Chicken, Black Olive slices, Tomatoes, Cilantro and Scallions.........backed up with a "Red Strip"
Sure, boneless chicken breast is the norm with nachos, but the authenic "Jerk Chicken" involves the leg/thigh meat.......yum !