chicken , pork , jerk , allspice
Allspice, thyme, scallions, ginger, and hot pepper give this Jamaican-inspired marinade its bold flavor. Adjust the pepper to make it gently warming or fiery.
Ingredients
- 4 scallions, trimmed and roughly chopped
- 1/4 cup chopped yellow onion
- 3 garlic cloves
- 1 small Scotch bonnet or habanero pepper, stem removed
- 2 tablespoons fresh lime juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons neutral oil
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon packed brown sugar
- 1 tablespoon grated fresh ginger
- 2 teaspoons dried thyme
- 1 1/2 teaspoons ground allspice
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
Makes: approximately 1 cup, enough for about 2 pounds of chicken or pork · Prep Time: 15 min · Marinating Time: chicken or pork 4-12 hours
Directions
Wearing gloves, prepare the hot pepper. Remove the seeds and inner ribs for less heat, or use only one-quarter to one-half of the pepper.
Place all ingredients in a food processor and pulse into a coarse marinade.
Place the chicken or pork in a food-safe resealable bag or covered glass container.
Add the marinade and coat the meat thoroughly.
Refrigerate for 4-12 hours.
Remove the meat, scrape off heavy excess marinade, and discard the used marinade.
Grill using both a hotter area for browning and a cooler area for finishing, checking doneness with a food thermometer.
Marinade safety: Always marinate in the refrigerator at 40°F or below. Reserve any finishing sauce before adding raw meat. Discard used marinade. Cook poultry to 165°F; whole cuts of beef, pork, and lamb to at least 145°F followed by a three-minute rest; and seafood to 145°F.
