© 2019 by Andrea Buckett | Design by Chick & Owl Design Co.

Jerk marinade

January 20, 2018

 

 

Makes 2 cups

 

6 whole scotch bonnet peppers, stems removed

1 bunch green onions (about 6)

6-8 cloves garlic, peeled

2-in. piece of ginger, peeled

2 tbsp fresh thyme leaves

1 1/2 tbsp ground allspice

1/2 tsp ground nutmeg

1/2 tsp ground cloves

2 tbsp brown sugar

1 tsp salt

1 tsp freshly ground pepper

1 tbsp lime zest

1/2 cup lime juice

1/3 cup soy sauce

1/4 cup canola oil

 

Place all of the ingredients into a food processor or blender and blend on high until marinade is smooth and consistent.  You will still have bits of green onion and pepper visible, unless you are using a high-powered blender.

 

To use: 1 cup will marinate approximately 12 chicken thighs or 6 chicken breasts.

 

Stores well in a tightly sealed container in the fridge for up to 2 weeks.

 

Tip: If you need or want to make this marinade gluten-free, use tamari instead of soy sauce.

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