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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.

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.

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.

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.

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.


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.

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.

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.

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.

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.
