Jerk Marinade

November 23, 2020

Jerk Marinade - kvalifood.com

A Jamaican wet marinade of scotch bonnet peppers, allspice, thyme, and soy sauce, blended into a paste. Allspice is the signature spice – it is non-negotiable. The marinade has Maroon origins as a dry rub; the wet version is a modern evolution. Coat meat generously, marinate overnight, and cook over moderate-high heat, ideally on a grill.

Makes ca. 350 ml (enough for 1-1.5 kg meat)

Ingredients

1 medium onion, roughly chopped
4 scallions, roughly chopped
3-6 scotch bonnet peppers, stemmed
5 garlic cloves
1 tbsp fresh ginger, grated
3 tbsp soy sauce
2 tbsp fresh lime juice
2 tbsp white vinegar (or apple cider vinegar)
2 tbsp neutral oil
2 tbsp dark brown sugar
1 tbsp fresh thyme leaves
2 tsp ground allspice
1 tsp ground black pepper
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Directions

Combine the onion, scallions, scotch bonnet peppers, garlic, and ginger in a food processor or blender.
Add the soy sauce, lime juice, vinegar, oil, and brown sugar.
Add the thyme, allspice, black pepper, salt, cinnamon, and nutmeg.
Process until a fairly smooth paste forms, scraping down the sides as needed. A slightly coarse texture is fine.
Taste and adjust: more scotch bonnet for heat, more lime for brightness, more salt as needed.
Apply 2-3 tbsp per pound of meat. Coat evenly and marinate in the refrigerator for at least 4 hours, preferably overnight.
Cook over moderate-high heat, ideally on a grill with wood smoke. The sugars will caramelise – watch for burning and move to indirect heat if flaring.

Notes

Use 3 scotch bonnets for moderate heat, 6 for authentic Jamaican heat. Wear gloves when handling.
Whole allspice berries are the traditional form. If using whole berries, grind them first or blend long enough to break them down.
Soy sauce is a historical ingredient in Jamaican cooking, introduced by Chinese immigrants in the 19th century.
Keeps refrigerated for up to 1 week. Freezes well for 3-6 months.
Best proteins: bone-in chicken thighs and drumsticks, pork shoulder or chops, shrimp, firm fish.