Jamaican Jerk Marinade

Name: Jamaican Jerk Marinade
Total time: 600 s
Yield: 15 servings
Cuisine: American
Ingredients: 5 scallions; 5 sprigs thyme; 2 tsp salt; 1/2 tsp black pepper; 1 tbsp brown sugar; 2 tsp ground allspice; 1 tsp ground nutmeg; 1 tsp ground cinnamon; 2 scotch bonnet peppers; 1/3 cup soy sauce; 2 tbsp vegetable oil; 1/4 cup vinegar; 1 onion; 1/2 cup orange juice; 2 clove garlic; 1 tsp grated ginger

DangerousDan99 @cook_2787235

Amphoe Ko Samui, Surat Thani, Thailand

Taken from Chris at CarribeanPot.com

DangerousDan99 @cook_2787235

Amphoe Ko Samui, Surat Thani, Thailand

Taken from Chris at CarribeanPot.com

Saved

Ingredients

10 mins

15 servings

5scallions
5sprigs thyme
2 tspsalt
1/2 tspblack pepper
1 tbspbrown sugar
2 tspground allspice
1 tspground nutmeg
1 tspground cinnamon
2scotch bonnet peppers
1/3 cupsoy sauce
2 tbspvegetable oil
1/4 cupvinegar
1onion
1/2 cuporange juice
2 clovegarlic
1 tspgrated ginger

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Steps

10 mins

1

Can substitute 1/2 tbsp dried thyme for fresh.
2

Rough chop all veggies.
3

Place all ingredients in food processor.
4

Pulse first, then puree 2-3 minutes until smooth consistency.
5

Makes about 3 cups. Use about 1 cup for six chicken legs with thighs. Marinate for at least two hours or overnight.
6

Can store in fridge about 1 month.
7

For pressure cooking, put sauce and chicken (or ribs) in pressure cooker. Add 1 cup water. Cook at 12psi pressure for approximately 30 minutes. When finished, remove meat. Skim off fat from sauce. Cook down sauce to a gravy like consistency. Glaze meat with remaining sauce under a broiler or on a grill. Glaze at least twice with sauce to get a nice brown colour on the meat.