knapplc
International Man of Mystery
I use this on a number of things, mostly chicken, but it's good on just about any grilled meat. It's best over charcoal or a wood fire, but I use my gas grill 99.9% of the time.
Jerk Marinade
2 teaspoons allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 onion
8 cloves garlic or 1 whole head
1 (1-inch) piece fresh ginger, sliced
3 scallions, sliced
3 limes, juiced
Splash low-sodium soy sauce
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
6 sprigs fresh thyme, leaves picked
1 Scotch bonnet pepper, halved, plus more to taste
1/4 cup packed light brown sugar
Combine all the marinade ingredients in a blender and process until you have a smooth puree.
I am never out of this stuff. I absolutely love it. I am averse to heavy spice, though, so instead of the scotch bonnet pepper I use a poblano and throw in several shakes of Tabasco sauce for some heat.
I pretty much always make a double batch of this stuff, then freeze it in an ice cube tray. This makes roughly two-tablespoon-sized cubes, which I store in the freezer and pull out as needed. One Jerk cube is good for two chicken breasts.
Jerk Marinade
2 teaspoons allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 onion
8 cloves garlic or 1 whole head
1 (1-inch) piece fresh ginger, sliced
3 scallions, sliced
3 limes, juiced
Splash low-sodium soy sauce
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
6 sprigs fresh thyme, leaves picked
1 Scotch bonnet pepper, halved, plus more to taste
1/4 cup packed light brown sugar
Combine all the marinade ingredients in a blender and process until you have a smooth puree.
I am never out of this stuff. I absolutely love it. I am averse to heavy spice, though, so instead of the scotch bonnet pepper I use a poblano and throw in several shakes of Tabasco sauce for some heat.
I pretty much always make a double batch of this stuff, then freeze it in an ice cube tray. This makes roughly two-tablespoon-sized cubes, which I store in the freezer and pull out as needed. One Jerk cube is good for two chicken breasts.