Done	Ingredient	Measurement	Preparation
Completed??	=========== Fresh Items ===========
Mark Done	Spring Onions	x4 / (90-100g)	Rough Chopped (whole)
Mark Done	Garlic Cloves	x4 / (15g)	Rough Chopped (whole)
Mark Done	Scotch Bonnet Pepper	1 tsp	Rough Chopped (Remove Seeds!!)
Mark Done	Kashmiri Chilli Powder	1 Tsp	I use for Julie
Mark Done	Fresh Coriander	1 TBsp	Rough Chopped (whole)
	=========== Dry Herbs ===========
Mark Done	Rosemary	2 tsp
Mark Done	Thyme	2 tsp
	=========== Powder Spices ===========
Mark Done	Ground Allspice	1+1/4 tsp	Powder
Mark Done	Ground Nutmeg	1+1/4 tsp	Powder
Mark Done	Ground Cloves	3/4 tsp	Powder
Mark Done	Salt	Pinch Of	Granules
Mark Done	Extra Chicken Stock	100ml	To loosen a thick mix
	=========== Liquid Items ===========
Mark Done	Dark Soy Sauce	2 tsp	Kikkoman
Mark Done	White Wine Vinegar	3 TBsp
Mark Done	Olive Oil	3 TBsp
Mark Done	Runny Honey	3 TBsp
Mark Done	Chicken Stock	1 TBsp
Mark Done	Pepper	Pinch Of	Granules

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Date: 28th/Nov/2025
Yield = 490ml of Jerk Sauce/Marinade
This is my Final Version (5.0)

- If I'm making for Julie, use the Kashmiri Chilli Powder
- Otherwise use the Scotch Bonnet

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Instructions

**Created: 1st/Dec/2025**
**x4Pcs of Chicken** (x2Legs + x2Thighs)

1. - Ingredients:
   - 300ml of Water / Chicken Stock (Avg. 75ml per Chicken Piece)
   - 1TBsp Jerk Marinade
   - x1 Onion - Rough Chop
   - 1Tsp Garlic
   - 1Tsp Ginger
   - 1Tsp Honey? Optional
   - Chicken Stock (1/4 Cube)
   - Text
   
2. - Method:
   - Brown the chicken (4mins)
   - Saute the Onions
   - Add the Garlic + Ginger pastes
   - Add the chicken stock
   - Add the Honey
   - stir well
   - Cook for 45mins (Checking every 15mins)
   

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