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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Jamaican Jerk Marinade Recipe

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This recipe for Jamaican Jerk Marinade is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Habanero Chile Peppers, stems trimmed
2 bunches Green Onions, Diced
1/2 med Onion, cut into 1-inch pieces
1-inch piece Fresh Ginger, unpeeled and thinly sliced
3 cloves Fresh Garlic, peeled
1 T Fresh Thyme or 2 tsp Dried Thyme
2 1/2 tsp Ground Allspice
1/2 tsp Black Pepper
1/2 tsp Nutmeg
1/4 tsp Ground Cinnamon
1/4 C White Vinegar
3 T Soy Sauce
2 T Vegetable Oil
3 T Kosher Salt
1 T Packed Light Brown Sugar
Directions:
Directions:
Prepare the marinade by adding all the ingredients at once in a blender and processing to a smooth puree. Spread all over the chicken or pork, coating all sides. Cover and marinate in the refrigerator overnight. Grill.
Personal Notes:
Personal Notes:
This recipe for Jamaican Jerk is good with chicken or pork. The habanero chile peppers are very, very hot. If you don’t want it that hot, I would substitute jalapeños.

 

 

 

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