Jerked Meat

• 1-2 lb pork, beef, or chicken
• 1 white onion, chopped
• 1/2 cup scallions, chopped
• 2 tsp fresh thyme or 1 tsp dried thyme
• 1 whole Scotch Bonnet or habanero pepper, seeded and chopped (USE GLOVES)
• 1 tsp coarse salt
• 2 tsp light brown sugar
• 1 tsp allspice
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1 tsp black pepper
• 1 Tbsp soy sauce
• 1 Tbsp Worcestershire sauce
• 1 Tbsp vegetable oil
• 1 Tbsp apple cider vinegar

Blend the onions, scallions, thyme, and peppers. Stir in the other spices, and pulse until mixture becomes a light slurry. Marinate in a Ziploc or covered container for 4 hours to overnight.

Cook meat as normal on grill.