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RECIPE
16 INGREDIENTS 4 STEPS 10min

Classic Jamaican Jerk Marinade

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.
Classic Jamaican Jerk Marinade Recipe | SideChef
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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.
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
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Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
10min
Total Time
$0.71
Cost Per Serving

Ingredients

Servings
8
US / METRIC
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
2 cloves
1 tsp
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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.

Cooking Instructions

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Step 1
Deseed and roughly chop the Scotch Bonnet Peppers (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 Scallions (5) , Garlic (2 cloves) , Onion (1) , and Fresh Thyme (5 sprigs) and place in the food processor to make it easier to puree.
Step 3
Now add the Salt (1/2 Tbsp) , Ground Black Pepper (1/2 tsp) , Brown Sugar (1 Tbsp) , Ground Allspice (1/2 Tbsp) , Ground Nutmeg (1 tsp) , Ground Cinnamon (1 tsp) , Soy Sauce (1/3 cup) , Vegetable Oil (2 Tbsp) , Distilled White Vinegar (1/4 cup) , Orange Juice (1/2 cup) and Fresh Ginger (1 tsp) 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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