Jerk Marinade

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Jerk Marinade 

Originally from Jamaica, this is now all over the Caribbean and brought by the Africans who came to the island and it has now become synonymous with Jamaican cuisine.   This recipe has the fire. When we are in the mood for something with some kick, this is it. I get cravings for the flavor of Jerk. This is great for pork, chicken, chicken wings and even shrimp.

5 scallions, chopped

6 large garlic cloves, chopped

1 large onion, chopped

1 fresh Scotch bonnet or habanero chiles (for the very brave 2), stemmed, seeded and chopped. For a milder version try serrano chiles.

1/3 cup fresh lime juice

3 Tablespoons soy sauce

4 Tablespoons olive oil

2 1/2 Tablespoons salt

1 1/2 Tablespoons packed brown sugar

1 1/2 Tablespoons fresh thyme leaves

1 1/2 Tablespoons ground allspice

1 1/2 Tablespoons black pepper

1 teaspoon freshly grated nutmeg

3/4 teaspoon cinnamon

Blend all marinade in a blender until smooth.

Marinate chicken for four hours or overnight. If making Jerked pork, using pork shoulder, a minimum of 24 hours is recommended.


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