Jamaican Jerk Marinade
Elevate your culinary skills with our SCD Jamaican Jerk Marinade recipe. In only 12 minutes, serve 4-6 and enjoy a taste of cultural diversity in every bite.
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Ingredients
4 Scotch bonnet peppers (if available, can substitute habanero), seeded
½ cup scallions, (or green onions) roughly chopped
10-12 cloves garlic, peeled
2 TBSP ginger, peeled, roughly chopped
¼ cup honey
¼ cup pineapple juice, no sugars added, not from concentrate (optional)
2 oz. lime juice, fresh, about 2 limes
12 sprigs thyme
10-12 allspice berries (if available, can substitute 2 tsp. ground allspice)
3-4 bay leaves
2 TBSP bone broth
1 TBSP apple cider vinegar
2 tsp ground nutmeg
1 ½ tsp kosher salt
1 tsp black peppercorns
1 tsp ground cloves
4 Scotch bonnet peppers (if available, can substitute habanero), seeded
50 gram scallions, (or green onions) roughly chopped
10-12 cloves garlic, peeled
2 TBSP (30 ml) ginger, peeled, roughly chopped
85 gram honey
59 ml pineapple juice, no sugars added, not from concentrate (optional)
57 ml lime juice, fresh, about 2 limes
12 sprigs thyme
10-12 allspice berries (if available, can substitute 2 tsp. ground allspice)
3-4 bay leaves
2 TBSP (30 ml) bone broth
1 TBSP (15 ml) apple cider vinegar
2 tsp (10 ml) ground nutmeg
1 ½ tsp (7.5 ml) kosher salt
1 tsp (5 ml) black peppercorns
1 tsp (5 ml) ground cloves
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Instructions
- Gather and prep ingredients.
- Add all ingredients to a high-speed blender or food processor.
- Process until smooth, 1-2 minutes.
Nutritional Info
Storage
Refrigerate in an airtight container for up to 3 days.
Notes
The longer the marinade sits in the fridge unused the green hue will fade.
Related Recipes
Jamaican Jerk Chicken
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