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RECIPE
16 INGREDIENTS4 STEPS10MIN

Classic Jamaican Jerk Marinade

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CaribbeanPot
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A classic Jamaican jerk marinade for BBQ, grilling or oven roasting chicken, pork, beef, or seafood. This jerk sauce is a traditional sauce used in Jamaica and the rest of the Caribbean.

10MIN

Total Time
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
5
Scallions
5 sprigs
about 1 Tbsp of chopped leaves
or 1/2 Tbsp Dried Thyme
1/2 Tbsp
1 Tbsp
Brown Sugar
1/2 Tbsp
Ground Allspice
1 tsp
Ground Nutmeg
1 tsp
Ground Cinnamon
2
Scotch Bonnet Peppers
1/3 cup
2 Tbsp
Vegetable Oil
1/4 cup
Distilled White Vinegar
1
Onion
1/2 cup
2 cloves
1 tsp
Grated  Fresh Ginger
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Nutrition Per Serving
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CALORIES
68
FAT
3.8 g
PROTEIN
1.6 g
CARBS
8.0 g

Author's Notes

This makes about 3 cups of marinade and it can be stored in the fridge for about 1 month.

Directions

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Step 1
Deseed and roughly chop the Scotch Bonnet Pepper (2). Most of the heat is within the seeds and the membrane in the pepper, however, so if you want that true authentic Jamaican feel keep the entire peppers.
Step 2
Rough chop the Scallion (5), Garlic (2 clove), Onion (1), and Fresh Thyme (5 sprig) and place in the food processor to make it easier to puree.
Step 3
Now add the Salt (2 teaspoon), Ground Black Pepper (1/2 teaspoon), Brown Sugar (1 tablespoon), Ground Allspice (2 teaspoon), Ground Nutmeg (1 teaspoon), Ground Cinnamon (1 teaspoon), Soy Sauce (1/3 cup), Vegetable Oil (2 tablespoon), Distilled White Vinegar (1/4 cup), Orange Juice (1/2 cup) and Fresh Ginger (1 teaspoon) and pulse to start. Then run the puree speed for about 2-3 minutes until everything breaks down to a smooth consistency.
Step 4
For best results use this sauce immediately, but marinate your pork, chicken or fish (haven’t tried beef yet) for at least 2 hours before grilling or roasting in the oven.

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Nutrition Per Serving
Calories
68
% Daily Value*
Fat
3.8 g
5%
Saturated Fat
3.0 g
15%
Trans Fat
--
--
Cholesterol
--
--
Carbohydrates
8.0 g
3%
Fiber
1.3 g
5%
Sugars
4.2 g
--
Protein
1.6 g
3%
Sodium
1192.8 mg
52%
Vitamin D
--
--
Calcium
29.1 mg
2%
Iron
0.6 mg
3%
Potassium
160.1 mg
3%
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