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Beaches and Sandals' Jerk Marinade
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- #17144
There's a reason they make jerk marinade at this famous Caribbean resort. The bold flavor represents island life like few other things do. Fiery peppers, thyme and allspice help make up a marinade that'll turn chicken or beef into something spectacular.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3/4 pound scotch bonnets
1/2 pound fresh thyme
6 ounces freshly ground allspice
1/2 cup minced fresh ginger
1 large onion, chopped
4 bunches scallions, white and green parts
6 cloves garlic, minced
1 cup soy sauce
1/2 cup olive oil
salt and freshly ground black pepper
directions
Remove the stems from the scotch bonnets and coarsely chop the peppers (for a milder marinade, you can remove the seeds). Place the chopped peppers in a blender or food processor.
Remove the thyme leaves from the stems and place the leaves in the blender. Add the allspice, ginger, onion, scallions, garlic, and soy sauce. Cover the blender or food processor and process until the ingredients are finely minced.
Add the olive oil and process again until the marinade is pureed. Season to taste with salt and pepper.
Use the jerk marinade immediately or store in an airtight container in the refrigerator for 5-7 days.
Use the marinade on chicken, pork, or seafood.
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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