Recipe for Wet Jerk Rub 
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Yield:
24 Servings
Ingredients:
Amount Ingredient
4 cup Pieces green onions, (1-inch)
1/4 cup Fresh thyme leaves
2 tbl Vegetable oil
1 tbl Freshly ground pepper
1 tbl Freshly ground coriander seeds
3 tbl Grated peeled gingerroot
2 tbl Fresh lime juice
2 tsp Salt
2 tsp Freshly ground allspice
1 tsp Freshly ground nutmeg
1 tsp Ground cinnamon
5 x Cloves garlic, peeled and halved
3 x Bay leaves
Instructions:
Instructions: Place all ingredients in a food processor, and process until a thick paste forms, scraping the sides of the bowl once.

Yield: 1-1/2 cups (serving
size: 1 tablespoon).

NOTES :
This rub resembles a paste that is "packed" onto the chicken. Use an electric coffee grinder to grind whole allspice and nutmeg; freshly ground spices will give much more flavor than bottled ones. Be sure to wear gloves when you handle the chile peppers and pack on the rub; the oil in the chiles will burn your skin. Substitute 2 to 3 serrano chile peppers for the Scotch bonnet peppers, if desired.

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