Jamaican Jerk Seasoning/Marinade
Description
This is terrific and very pungent marinade for jerk chicken, pork, or beef!
At a Glance
Equipment
It is important to have a food processor to make this recipe to achieve the desired consistency of the marinade.
Ingredients
1 ½ tablespoons of All Spice Whole Berries, coarsely ground
½ cup of Pineapple Juice
2 tablespoons of Worcestershire Sauce
½ teaspoon of Ginger, minced
3-4 cloves of Garlic, minced
4-6 Scotch Bonnet Peppers, finely chopped (more or less, based on your desired spice level)
1 teaspoon of Ground Thyme
½ teaspoon of Cinnamon
1 teaspoon of Nutmeg
1 bunch of Scallions (Green Onions), coarsely chopped
½ of a White Onion, coarsely chopped
2 tablespoons of Soy Sauce
1 tablespoon of Cider Vinegar
1 teaspoon of Salt
1 teaspoon of Black Pepper, freshly ground
Directions
Excluding the white and green onions, put all of the remaining ingredients into a food processor (or blender) and process them until all of the ingredients are integrated. Pour them into a bowl and add the onions. Mix thoroughly. You may store in a jar in the refrigerator.
Serving Suggestion:
We use this marinade when we make our delicious, grilled, Jamaican Jerk Chicken recipe, which you can access here.
