Prep 15 mins
Cook 0 mins
This recipe comes from the cookbook, "Eat Caribbean" by Jamaican, Virginia Burke. Jerk is a style of cooking developed by the "maroons" (run away slaves ) of Jamaica. There are very many versions of Jamaican Jerk Marinades. It can be used on on pork, chicken or fish. A blender or food processor can be used to make quick work of all the chopping.
- 6 scallions, greens only, thinly sliced
- 2 large shallots, finely minced
- 2 large garlic cloves, finely minced
- 14.79 ml fresh ginger, finely minced
- 14.79 ml scotch bonnet pepper, seeded ribbed and finely minced
- 14.79 ml ground allspice (use whole allspice berries, lightly toasted in a skillet, then ground fine)
- 4.92 ml ground black pepper
- 1.23 ml cayenne pepper
- 4.92 ml ground cinnamon
- 2.46 ml ground nutmeg
- 14.79 ml fresh thyme leaves or 4.92 ml dried thyme
- 14.79 ml dark brown sugar
- 118.29 ml fresh orange juice
- 1 lime, juice of
- 59.14 ml red wine vinegar
- 59.14 ml soy sauce
- 59.14 ml olive oil
- In a bowl, combine scallion greens, shallots, garlic, ginger, and Scotch Bonnet pepper.
- In another bowl, combine allspice, black pepper, cayenne, cinnamon, nutmeg, thyme, dark-brown sugar, salt and pepper.
- Mix thoroughly.
- Whisk in orange juice, vinegar, lime juice, and soy sauce.
- Slowly drizzle in oil, whisking constantly.
- Add the reserved scallion mixture; stir to combine.
- Let rest at least one hour.
- Wash chicken, pork, or fish well, pat dry and place in a bowl.
- Add sauce; rub in well.
- Cover and refrigerate overnight.
- Before cooking, scrape paste off of the meat.
- Grill over charcoal.
- You may add water-soaked allspice berries to the coals for smoke and additional flavor.
- Serve with Jamaican "rice and peas".
This is one of the best Jerk Recipes I have come across with in a very long time. A local bar I go to sells this on friday as a special. I make it at home on the grill and bring it to them. Cheers.
We loved this with chicken!
this is definitely jamaican jerk!! but dont be afraid to substitute black molasses for the brown sugar... thats what they used when I was in jamaica.. gives it a real deep/dark tone. great recipe.