Jamaican Jerk Marinade Recipe

Name: Jamaican Jerk Marinade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 scallions; 5 sprigs thyme; 2 tsp salt; 1/2 tsp black pepper; 1 tbsp brown sugar; 2 tsp ground allspice; 1 tsp ground nutmeg; 1 tsp ground cinnamon; 2 scotch bonnet peppers; 1/3 cup soy sauce; 2 tbsp vegetable oil; 1/4 cup vinegar; 1 onion; 1/2 cup orange juice; 2 clove garlic; 1 tsp grated ginger

Servings: persons

5 scallions
5 sprigs thyme
2 tsp salt
1/2 tsp black pepper
1 tbsp brown sugar
2 tsp ground allspice
1 tsp ground nutmeg
1 tsp ground cinnamon
2 scotch bonnet peppers
1/3 cup soy sauce
2 tbsp vegetable oil
1/4 cup vinegar
1 onion
1/2 cup orange juice
2 clove garlic
1 tsp grated ginger

1
Can substitute 1/2 tbsp dried thyme for fresh.
2
Rough chop all veggies.
3
Place all ingredients in food processor.
4
Pulse first, then puree 2-3 minutes until smooth consistency.
5
Use about 1 cup for six chicken legs with thighs.
6
Marinate for at least two hours or overnight.
7
Can store in fridge about 1 month.
8
For pressure cooking, put sauce and chicken (or ribs) in pressure cooker.
9
Add 1 cup water.
10
Cook at 12psi pressure for approximately 30 minutes.
11
When finished, remove meat.
12
Skim off fat from sauce.
13
Cook down sauce to a gravy like consistency.
14
Glaze meat with remaining sauce under a broiler or on a grill.
15
Glaze at least twice with sauce to get a nice brown colour on the meat.

146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 5 scallions, 5 sprigs thyme, 2 tsp salt, 1/2 tsp black pepper, and more.

Yes, Jamaican Jerk Marinade falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jamaican Jerk Marinade

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