Savory Caribbean Jerk Marinade Delight
Transport your taste buds to the vibrant shores of Jamaica with this Savory Caribbean Jerk Marinade, inspired by the rich culinary heritage of the Maroon communities. Originating from the cookbook 'Eat Caribbean' by Virginia Burke, this marinade embodies the bold flavors and aromatic spices that define traditional Jamaican cooking. The combination of fresh herbs, zesty citrus, and a hint of heat from Scotch Bonnet peppers creates a mouthwatering experience perfect for marinating pork, chicken, or fish. Use a blender or food processor for a quick and easy preparation that makes this recipe a favorite for barbecues and family gatherings alike. Let the marinade work its magic overnight for an unforgettable culinary experience that pairs wonderfully with classic Jamaican rice and peas.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Scallions
6 (Greens only, thinly sliced)
Shallots
2 large (Finely minced)
Garlic cloves
2 large (Finely minced)
Fresh ginger
1 tablespoon (Finely minced)
Scotch Bonnet pepper
1 tablespoon (Seeded, ribbed, and finely minced)
Ground allspice
1 tablespoon (Use whole allspice berries, lightly toasted in a skillet, then ground finely)
Ground black pepper
1 teaspoon
Cayenne pepper
1/4 teaspoon
Ground cinnamon
1 teaspoon
Ground nutmeg
1/2 teaspoon
Fresh thyme leaves
1 tablespoon (Or 1 teaspoon dried thyme)
Dark brown sugar
1 tablespoon
Fresh orange juice
1/2 cup
Lime
1 (Juice of)
Red wine vinegar
1/4 cup
Soy sauce
1/4 cup
Olive oil
1/4 cup
Instructions
1
In a mixing bowl, combine the scallion greens, minced shallots, garlic, ginger, and Scotch Bonnet pepper, stirring well to evenly distribute the ingredients.
2
In a separate bowl, mix together the ground allspice, black pepper, cayenne pepper, cinnamon, nutmeg, thyme, and dark brown sugar. Season with salt and pepper to taste, ensuring a harmonious blend of flavors.
3
Gradually whisk in the fresh orange juice, red wine vinegar, lime juice, and soy sauce until thoroughly combined.
4
Slowly drizzle in the olive oil while whisking continuously to create a smooth, emulsified marinade.
5
Add the reserved scallion mixture into the marinade and stir well to combine all the elements into a cohesive mixture.
6
Allow the marinade to rest for at least one hour to let the flavors meld together. For best results, refrigerate overnight.
7
Prepare your choice of chicken, pork, or fish by washing and patting it dry. Place it in a large mixing bowl.
8
Generously coat the meat with the jerk marinade, using your hands to rub it in thoroughly for maximum flavor absorption.
9
Cover the bowl with plastic wrap and refrigerate overnight, allowing the marinade to penetrate the meat deeply.
10
When ready to cook, scrape off the excess marinade from the meat to create a delicious crust when grilled.
11
Grill the marinated meat over medium-high charcoal heat. For added flavor, consider adding water-soaked allspice berries to the coals for a smoky aroma.
12
Serve your beautifully grilled meat with traditional Jamaican rice and peas for a complete meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Caribbean Jerk Marinade Delight?
It is a bold, aromatic marinade inspired by the rich culinary heritage of Jamaican Maroon communities, perfect for pork, chicken, or fish.
What is the origin of this specific recipe?
This recipe is inspired by the traditional Jamaican cooking found in the cookbook 'Eat Caribbean' by Virginia Burke.
What are the primary flavor components of this marinade?
The marinade combines fresh herbs, zesty citrus, and a hint of heat from Scotch Bonnet peppers.
Can I use a food processor for this recipe?
Yes, you can use a blender or food processor for quick and easy preparation.
How many ingredients are required for this marinade?
There are 17 total ingredients used in this recipe.
What type of peppers should I use?
The recipe calls for one tablespoon of seeded, ribbed, and finely minced Scotch Bonnet pepper.
What is the best way to prepare the allspice?
Use whole allspice berries, lightly toast them in a skillet, and then ground them finely for the best flavor.
Can I use dried thyme if I don't have fresh leaves?
Yes, you can substitute 1 tablespoon of fresh thyme leaves with 1 teaspoon of dried thyme.
What liquids are used in the marinade base?
The liquid base consists of fresh orange juice, red wine vinegar, lime juice, soy sauce, and olive oil.
How should the olive oil be added?
Slowly drizzle in the olive oil while whisking continuously to create a smooth, emulsified marinade.
How long should the marinade rest before using it on meat?
Allow the marinade to rest for at least one hour to let the flavors meld, though refrigerating overnight is best.
How long should the meat be marinated?
For the best results and maximum flavor absorption, the meat should be marinated and refrigerated overnight.
What is the recommended cooking method?
Grill the marinated meat over medium-high charcoal heat for the most authentic flavor.
Should I leave the marinade on the meat while grilling?
You should scrape off the excess marinade from the meat before cooking to help create a delicious crust.
How can I add more smoky aroma to the meat?
You can add water-soaked allspice berries to the charcoal coals while grilling.
What is a traditional side dish to serve with this recipe?
This jerk meat pairs wonderfully with classic Jamaican rice and peas.
What aromatics are included in the scallion mixture?
The aromatic mixture includes scallion greens, minced shallots, garlic, ginger, and Scotch Bonnet pepper.
Which spices are included in the dry spice blend?
The spice blend includes allspice, black pepper, cayenne pepper, cinnamon, and nutmeg.
Is sugar used in this recipe?
Yes, one tablespoon of dark brown sugar is used to balance the flavors.
How many scallions are needed?
The recipe requires the green parts of 6 scallions, thinly sliced.
Can I use this marinade for fish?
Yes, this marinade is suitable for fish as well as pork and chicken.
What type of vinegar is recommended?
The recipe specifically calls for 1/4 cup of red wine vinegar.
How many shallots are required?
You will need 2 large shallots, finely minced.
Is fresh ginger necessary?
Yes, the recipe calls for 1 tablespoon of finely minced fresh ginger.
What type of charcoal heat should be used?
A medium-high charcoal heat is recommended for grilling the meat.
What are the tags associated with this recipe?
Tags include jerk marinade, caribbean cuisine, jamaican recipes, grilling marinade, spicy marinade, bbq, pork, chicken, fish, and herb marinade.
How much garlic is needed?
The recipe requires 2 large garlic cloves, finely minced.
How much orange juice is used?
The recipe uses 1/2 cup of fresh orange juice.
Is salt and pepper used?
Yes, the recipe suggests seasoning with salt and pepper to taste to ensure a harmonious blend of flavors.
How should I prepare the meat before marinating?
Wash the meat and pat it dry before placing it in a large bowl to be coated with the marinade.