My husband makes a fantastic jerk chicken. He has a favorite brand of jerk marinade sauce, and cuts chunks of chicken, celery, green and red peppers, and red onions. It’s got some kick, so we usually have a loaf of french bread on hand.
In an effort to reduce the number of sauces and dressings and condiments we have in our fridge, I researched making my own jerk marinade. (Seriously; the sauces and dressings and condiments we have currently take up space on both doors, the top shelf, and half the second shelf.)
I found a recipe on Epicurious, altered it to fit what we had in our pantry, and voila! From now on, we’re making jerk marinade from scratch. So much more flavorful, so much tastier, fewer preservatives, and fewer condiments in our fridge!
I used jalapenos and some homemade pickled hot peppers. The Epicurious recipe calls for Scotch bonnet or habanero chilis. Pick your favorite hot pepper!
Although we use this for chicken, pork would be tasty too!
Ingredients
Instructions
Puree 4 tbsp oil, lime juice, scallions, hot peppers, garlic, thyme, ginger, brown sugar, and allspice in a blender or food processor until smooth. Whisk in vinegar and remaining 2 tbsp oil. Add desired meat and vegetables, cover and chill for at least 4 hours or overnight.
Grill meat and vegetables in grill wok. Brush with excess marinade if desired.
Original recipe posted on Epicurious
