Ingredients
-
6
-
2
-
2
-
1
-
1
-
1
-
1
-
1/4
-
1
-
1/2
-
1
-
1
-
1/2
-
1
-
1/4
Directions
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.,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!
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Steps
|
1
Done
|
In a Bowl, Combine Scallion Greens, Shallots, Garlic, Ginger, and Scotch Bonnet Pepper. |
|
2
Done
|
in Another Bowl, Combine Allspice, Black Pepper, Cayenne, Cinnamon, Nutmeg, Thyme, Dark-Brown Sugar, Salt and Pepper. |
|
3
Done
|
Mix Thoroughly. |
|
4
Done
|
Whisk in Orange Juice, Vinegar, Lime Juice, and Soy Sauce. |
|
5
Done
|
Slowly Drizzle in Oil, Whisking Constantly. |
|
6
Done
|
Add the Reserved Scallion Mixture; Stir to Combine. |
|
7
Done
|
Let Rest at Least One Hour. |
|
8
Done
|
Wash Chicken, Pork, or Fish Well, Pat Dry and Place in a Bowl. |
|
9
Done
|
Add Sauce; Rub in Well. |
|
10
Done
|
Cover and Refrigerate Overnight. |
|
11
Done
|
Before Cooking, Scrape Paste Off of the Meat. |
|
12
Done
|
Grill Over Charcoal. |
|
13
Done
|
You May Add Water-Soaked Allspice Berries to the Coals For Smoke and Additional Flavor. |
|
14
Done
|
Serve With Jamaican "rice and Peas". |
