Jerk Marinade Recipe

Jerk Marinade Recipe

  • 6 tablespoons vegetable oil, divided
  • 1/4 cup fresh lime juice
  • 4 scallions, coarsely chopped
  • 4 Scotch bonnet or habanero chiles, stemmed, seeded, coarsely chopped
  • 3 garlic cloves, roughly chopped
  • 2 tablespoons fresh thyme
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon (packed) dark brown sugar
  • 2 teaspoons allspice berries
  • 1 teaspoon kosher salt plus more
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons distilled white vinegar
  • Ingredient Info: Habaneros and Scotch bonnets—extremely hot chiles—are available at better supermarkets and at Latin markets
  1. Purée 4 tablespoons oil and the next 10 ingredients in a food processor until smooth. Transfer 1/4 cup marinade to a small bowl and make sauce: Whisk in vinegar and remaining 2 tablespoons oil and season to taste with salt. Refrigerate sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.
  2. Remove meat from marinade, pat dry, and grill.
  3. Spoon reserved sauce over grilled meat.
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