Jerk Marinade Recipe
This jerk marinade is made from scratch with ginger, warm spices, and scotch bonnet peppers for a rich, balanced flavor. Of course it’s perfect for jerk chicken, but it works just as well on pork, seafood, and even veggies.
Servings: 8
Equipment
- Knife
- Cutting Board
- Blender or food processor
Ingredients
- 1 medium yellow onion
- 8 garlic cloves
- 4 scallion stalks
- 2 tbsp fresh thyme leaves
- 2-3 scotch bonnet peppers remove the seeds for milder spice, if desired
- 1.5- inch fresh ginger root
- 2 tsp pimento seeds/allspice berries
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tbsp all-purpose seasoning
- 1 tbsp dark brown sugar
- 2 tbsp low-sodium soy sauce
- 2 tbsp vegetable oil
- Juice from ½ lime
- Juice from ½ orange
- 2 tsp Jamaican browning
- ¼ tsp liquid smoke
Instructions
- Chop and blend all of the ingredients together.
- Yields approximately 2 cups.
- Store in a lidded jar or container in the refrigerator for up to 1 month or in covered ice cube trays for up to 6 months.
