Spice up your night with our jerk marinade! Marinate chicken, steak, pork, fish, or shrimp to grill or oven roast. For less heat, start with one habanero, and taste before adding more. Alternatively, replace the habanero with a more mild pepper. Our recipe makes one cup of marinade, enough to marinate two pounds of protein.
Preparation Time: 15 minutes
INGREDIENTS:
- 3 scallions, white and green parts roughly chopped (¼ cup)
- 4 habanero or scotch bonnet peppers, stems removed
- 2 garlic cloves, peeled
- 2 inch piece of ginger, peeled and roughly chopped (¼ cup)
- 1 lime, juiced (¼ cup)
- 1 tablespoon thyme leaves
- 1 tablespoon ground all-spice
- 1 ½ teaspoons kosher salt
- 1 ½ tablespoons soy sauce
- 1 tablespoon brown sugar
- 3 tablespoons canola oil
- ½ teaspoon ground black pepper
- 1 teaspoon ground cinnamon
- 2 tablespoons dark rum
PROCEDURE:
- Peel the ginger and cut into ¼-inch slices. Remove the stems from the habaneros. Trim the root end off the garlic cloves using a small knife and remove the peel. Trim the root end off the scallions and slice into one-inch pieces. Cut the lime in half and squeeze the juice. Rinse the thyme under cold water, pat dry with paper towel, and remove the stems.
- Place all ingredients in a blender and blend on the highest setting until smooth.
- Place your protein into a plastic Ziploc and add the marinade. Refrigerate for at least four hours and up to 16 hours before cooking.
RECOMMENDED PROTEINS:
- London Broil
- Skirt Steak
- Flank Steak
- Whole Chicken
- Chicken Breast
- Chicken Thigh
- Chicken Leg
- Chicken Wing
- Chicken Tender
- Pork Chop
- Pork Loin
- Pork Porterhouse
- Cod
- Shrimp
- Scallop