Jamaican Jerk Marinade
Jamaican Jerk Marinade
Ingredients
For the Marinade
- 1/4 cup fresh thyme sprigs, packed
- 1 cup green onions, chopped
- 1 yellow onion, large, roughly chopped
- 3 inches fresh ginger, sliced
- 3 Scotch Bonnet peppers, stems removed, roughly chopped (adjust quantity for desired spice level)
- 10 garlic cloves, peeled
- 1/2 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lime juice
- 1/4 cup vegetable oil
- 1/4 cup distilled white vinegar
- 1 tablespoon browning liquid
- 1/4 cup Cookin Wid Kunchi Jamaican Jerk Authentic Blend dry seasoning
- 1 tablespoon whole allspice berries
- 1 teaspoon flaky sea salt, or more, to taste
Instructions
- 1
Prepare all fresh ingredients: roughly chop the yellow onion, slice the fresh ginger, remove stems from Scotch Bonnet peppers and roughly chop them, and peel the garlic cloves. Measure out all liquid and dry ingredients.
⏱️ 5 min
- 2
Add the fresh thyme sprigs, chopped green onions, roughly chopped yellow onion, sliced fresh ginger, chopped Scotch Bonnet peppers, and peeled garlic cloves into a high-speed blender.
⏱️ 2 min
- 3
Pour in the freshly squeezed orange juice, lime juice, vegetable oil, distilled white vinegar, and browning liquid. Add the Cookin Wid Kunchi Jamaican Jerk Authentic Blend dry seasoning, whole allspice berries, and flaky sea salt.
⏱️ 3 min
- 4
Secure the lid on the blender and blend on high speed until the mixture is thick, uniform, and slightly chunky. Scrape down the sides of the blender as needed to ensure all ingredients are incorporated.
⏱️ 5 min
- 5
Carefully taste the marinade and adjust salt or spice level if desired by adding more flaky sea salt or a small piece of Scotch Bonnet pepper, then blend briefly again. Transfer the finished marinade into a large, clean mason jar or an airtight container for storage.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Jamaican Jerk Marinade
Ingredients
For the Marinade
- 1/4 cup fresh thyme sprigs, packed
- 1 cup green onions, chopped
- 1 yellow onion, large, roughly chopped
- 3 inches fresh ginger, sliced
- 3 Scotch Bonnet peppers, stems removed, roughly chopped (adjust quantity for desired spice level)
- 10 garlic cloves, peeled
- 1/2 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lime juice
- 1/4 cup vegetable oil
- 1/4 cup distilled white vinegar
- 1 tablespoon browning liquid
- 1/4 cup Cookin Wid Kunchi Jamaican Jerk Authentic Blend dry seasoning
- 1 tablespoon whole allspice berries
- 1 teaspoon flaky sea salt, or more, to taste
Instructions
- 1
Prepare all fresh ingredients: roughly chop the yellow onion, slice the fresh ginger, remove stems from Scotch Bonnet peppers and roughly chop them, and peel the garlic cloves. Measure out all liquid and dry ingredients.
⏱️ 5 min - 2
Add the fresh thyme sprigs, chopped green onions, roughly chopped yellow onion, sliced fresh ginger, chopped Scotch Bonnet peppers, and peeled garlic cloves into a high-speed blender.
⏱️ 2 min - 3
Pour in the freshly squeezed orange juice, lime juice, vegetable oil, distilled white vinegar, and browning liquid. Add the Cookin Wid Kunchi Jamaican Jerk Authentic Blend dry seasoning, whole allspice berries, and flaky sea salt.
⏱️ 3 min - 4
Secure the lid on the blender and blend on high speed until the mixture is thick, uniform, and slightly chunky. Scrape down the sides of the blender as needed to ensure all ingredients are incorporated.
⏱️ 5 min - 5
Carefully taste the marinade and adjust salt or spice level if desired by adding more flaky sea salt or a small piece of Scotch Bonnet pepper, then blend briefly again. Transfer the finished marinade into a large, clean mason jar or an airtight container for storage.
⏱️ 5 min