Jamaican Jerk Marinade
This is the perfect marinade for grilled chicken and steaks. If you cannot find Scotch Bonnet peppers, you can substitute with their South American cousin - the Habanera pepper. Scotch Bonnets and Habaneras are some of the hottest of all peppers, so you may want to start with a little and add more to achieve your desired flavor. I prefer to marinate meat overnight in a sealed plastic bag.
Ingredients
- 5 cloves garlic
- 1/2 cup red onions
- 3 tablespoons Jamaican Thyme
- 2 tablespoons brown sugar
- 1/4 cup green onions
- 3 tablespoons ginger
- 1 teaspoon clove
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 3 tablespoons olive oil
- Salt & pepper
- 2 diced scotch bonnet peppers
- 1/2 cup orange juice
- 2 tablespoons lemon juice
Instructions
Thoroughly mix all ingredients in a large food processor. Note: When using to marinade red meat, I like to serve the meet with a garlic and lemon paste as a garnish. Create the paste by mixing minced cilantro, minced green onion, minced garlic, and lemon paste (use the pulp and juice of 1 lemon to 1 clove garlic and 1 tablespoon cilantro). Mix in a little Habanera pepper for a nice kick.
