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Jerking is a traditional style of barbecuing. This paste when rubbed sparingly into meat should be left overnight for best results, then grilled or roasted slowly. Adjust amount used to your taste. Just right for your Caribbean kitchen. Ingredients: Scallions, Scotch Bonnet Peppers, Salt, Black Pepper, Allspice, Nutmeg, Citric Acid, Sugar, and Thyme.
One is to marinate the chicken in rum with a little fresh lime juice. Then apply the dry rub. The jerk sauce is generally used to dip the cooked chicken when you are eating it. You can also marinate the chicken in beer, then apply the dry rub.