Jamaican Jerk Marinade

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 10
• 6 scallions, greens only, thinly sliced
• 2 large shallots, finely minced
• 2 large garlic cloves, finely minced
• 1 tablespoon fresh ginger, finely minced
• 1 tablespoon scotch bonnet pepper, seeded ribbed and finely minced
• 1 tablespoon ground allspice (use whole allspice berries, lightly toasted in a skillet, then ground fine)
• 1 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 1 tablespoon dark brown sugar
• 1/2 cup fresh orange juice
• 1 lime, juice of
• 1/4 cup red wine vinegar
• 1/4 cup soy sauce
• 1/4 cup olive oil

Recipe

• 1 in a bowl, combine scallion greens, shallots, garlic, ginger, and scotch bonnet pepper.
• 2 in another bowl, combine allspice, black pepper, cayenne, cinnamon, nutmeg, thyme, dark-brown sugar, salt and pepper.
• 3 mix thoroughly.
• 4 whisk in orange juice, vinegar, lime juice, and soy sauce.
• 5 slowly drizzle in oil, whisking constantly.
• 6 add the reserved scallion mixture; stir to combine.
• 7 let rest at least one hour.
• 8 wash chicken, lamb, or fish well, pat dry and place in a bowl.
• 9 add sauce; rub in well.
• 10 cover and refrigerate overnight.
• 11 before cooking, scrape paste off of the meat.
• 12 grill over charcoal.
• 13 you may add water-soaked allspice berries to the coals for smoke and additional flavor.
• 14 serve with jamaican "rice and peas".