Brilliant Jamaican Jerk Marinade
"This recipe comes from the cookbook, "Eat Caribbean" by Jamaican, Virginia Burke. Jerk is a style of cooking developed by the "maroons" (run away slaves ) of Jamaica. There are very many versions of Jamaican Jerk Marinades. It can be used on on pork, chicken or fish. A blender or food processor can be used to make quick work of all the chopping."
photo by Captain Crunch
- Ready In:
- 15mins
- Ingredients:
- 17
- Serves:
-
10
ingredients
- 6 scallions, greens only, thinly sliced
- 2 large shallots, finely minced
- 2 large garlic cloves, finely minced
- 1 tablespoon fresh ginger, finely minced
- 1 tablespoon scotch bonnet pepper, seeded ribbed and finely minced
- 1 tablespoon ground allspice (use whole allspice berries, lightly toasted in a skillet, then ground fine)
- 1 teaspoon ground black pepper
- 1⁄4 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1 tablespoon dark brown sugar
- 1⁄2 cup fresh orange juice
- 1 lime, juice of
- 1⁄4 cup red wine vinegar
- 1⁄4 cup soy sauce
- 1⁄4 cup olive oil
directions
- In a bowl, combine scallion greens, shallots, garlic, ginger, and Scotch Bonnet pepper.
- In another bowl, combine allspice, black pepper, cayenne, cinnamon, nutmeg, thyme, dark-brown sugar, salt and pepper.
- Mix thoroughly.
- Whisk in orange juice, vinegar, lime juice, and soy sauce.
- Slowly drizzle in oil, whisking constantly.
- Add the reserved scallion mixture; stir to combine.
- Let rest at least one hour.
- Wash chicken, pork, or fish well, pat dry and place in a bowl.
- Add sauce; rub in well.
- Cover and refrigerate overnight.
- Before cooking, scrape paste off of the meat.
- Grill over charcoal.
- You may add water-soaked allspice berries to the coals for smoke and additional flavor.
- Serve with Jamaican "rice and peas".
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Reviews
-
This is one of the best Jerk Recipes I have come across with in a very long time. A local bar I go to sells this on friday as a special. I make it at home on the grill and bring it to them. Cheers. -
We loved this with chicken! -
this is definitely jamaican jerk!! but dont be afraid to substitute black molasses for the brown sugar... thats what they used when I was in jamaica.. gives it a real deep/dark tone. great recipe. -
Made as a side dish for jerk chicken and this nearly stole the show. I was a bit hesitant to make it because of all the ingredients (I had just made the jerk marinade from scratch, which was prep heavy in itself) but in the end, I'm extremely happy I did. Well worth the effort. -
I used to only use the commercial Walkerswood brand of jerk sauce, but can't find it around here anymore, so I tried this one, and it is even better than Walkerswood! I tossed it all in the blender, and at first, I was disappointed that it was rather thin, but after allowing it to rest a few hours, it thickened up into a nice paste, just like I wanted.. I marinated some ribeyes in this overnight and just finished grilling them.. they were fantastic! I served with Recipe #97745.. Thanks for posting this!
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Tweaks
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this is definitely jamaican jerk!! but dont be afraid to substitute black molasses for the brown sugar... thats what they used when I was in jamaica.. gives it a real deep/dark tone. great recipe.
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