Authentic Jamaican Jerk Marinade

AUTHENTIC JAMAICAN JERK MARINADE
Serving Size: Oodles of marinade to last you 3-5 months in the fridge

What you’ll need:

3-6 scotch bonnet peppers (3 for mild, 6 for medium, more if you like it spicy!)
1oz (aka a good hunk) of fresh ginger, peeled
8 TBSP all spice
1 TSP cinnamon
2 bundles of spring onions (about two handfuls)
2 store bought packages of fresh thyme (or two small handfuls)
1 cup of oil (any mild oil you prefer like vegetable, canola, olive, avocado etc.)
¼ cup white vinegar
¼ cup soy sauce
3 TBSP salt
2 TBSP black pepper

Directions:

1.       Put everything into a food processor and blend to your desired consistency (some like it super smooth, some like it chunky!)

2.       Taste for salt and pepper, and spice. Add whatever is lacking.

3.       Store in a jar which can keep in the fridge for up to 5 months.

4.       This marinade works amazing with cuts of pork, chicken thighs and drumsticks, whole chickens and turkeys, chicken wings, tofu, tempeh, potatoes, and cauliflower. You can even add some to mayo to make a delicious dipping sauce or condiment!

Chef’s Tip: Whatever you marinate, whether it’s chicken or tempeh, marinate for at least 24 hours. Do yourself a favour and chuck it all in a zipper seal bag and put it in the fridge the night before your feast! Grill or roast in the oven at high heat until the marinade is blackened and your protein is cooked (for chicken we roast it in the oven on the top rack at 425F for about 30 min, depending on the size of the chicken pieces).

Pearing Suggestions: Marinating protein or a hearty veggie? Serve with rice, fried plantains, greens, or your favourite potatoes!