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You are here: Home / Marinades & Rubs / Jamaican Jerk Marinade

Jamaican Jerk Marinade

March 24, 2020 by Shelley Updated: March 3, 2023

Use scotch bonnet peppers if you can find them. If not, use a pepper of your choosing, for the heat level you want. This isn’t authentic, but it’s very good. To amp up the flavour, sprinkle with jerk rub before cooking.

Ingredients

1 teaspoon allspice berries
1 teaspoon black peppercorns
1 teaspoon red Chile flakes
1 teaspoon salt
1 jalapeno with seeds, rough chopped (or Serrano pepper)
3 green onions, finely sliced
2 cloves of garlic
1 teaspoon dried thyme
2 tablespoons golden yellow sugar
3 tablespoons Worcestershire sauce
3 tablespoons canola
3 tablespoons lemon juice (or white white vinegar)
3 cm piece of ginger, peeled and rough chopped or 1 tablespoon frozen grated ginger
3/4 cup water

Directions

In a mortar and pestle, place allspice berries and peppercorns, turning into a medium to fine powder. If you have time, toast the allspice in a small, dry frying pan on medium high until fragrant, about 2 minutes. Cool.

Place all ingredients in the blender.

Marinate chicken for about 24 hours.

Adapted from Jamaican Jerk Menu, Page 499, the Barbeque Bible,

Filed Under: Marinades & Rubs

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