This is completely par for a good jerk seasoning, and it could be put on chicken, pork, beef, goat, lamb, fish, shrimp, it doesn't matter, it'd still be good. However, those that don't like too much spice (first of all stay out of the caribbean/latin america, but if not then...) don't marinade this for so long. Instead, stab your meat with a fork a bunch of times and add the paste only just before cooking and use the excess to baste it. If you do like the spice (meaning "heat") to be strong, do this and marinade, and add like 4 extra peppers because 2 over 6 chicken breasts is just silly. Also, this recipe needs rum. I prefer spiced but white is fine. It tenderizes your meat. Good additives: (fresh, cubed) ginger, rosemary (don't ask why, it's just good), amchoor (indian grocery stores-- not traditional but great, it's powdered green mango, very tart), cloves, mine usually has cumin and cilantro, but I learned it from a trinidadian... Serve with black beans and coconut rice. Very authentic recipe : )
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This is completely par for a good jerk seasoning, and it could be put on chicken, pork, beef,...