I worked in a Caribbean Restaurant in the 80’s and this is a version of the Jerk Marinade we made. Spicy, with a hint of smokiness. Very good with Chicken, Shrimp* or Pork.
5 Cloves Garlic or 2 Tablespoons Garlic Powder
1 Tablespoon Ground Allspice
1 Bunch Fresh Thyme or 1 Tablespoon Dried
1 ½ Teaspoons Cayenne Pepper
1 Thumb Sized Piece of Ginger – Chopped or 2 Teaspoon Dried
1 Teaspoon Fresh Ground Pepper
1 ½ Teaspoon Ground Sage
1 Teaspoon Ground Cinnamon
1 Teaspoon Nutmeg
1\4 Teaspoon Ground Cloves
2 Tablespoons Salt
2 Tablespoon Dark Brown Sugar
1/3 Cup Vegetable Oil
1/3 Cup Dark Soya Sauce
¾ Cup Apple or White Vinegar
½ Cup Orange Juice
¼ Cup Fresh Lime Juice
2 Small Onions – Chopped
1 bunch Green Onions – Chopped
2 Scotch Bonnet Peppers*(see notes)
Put all ingredients in Blender and puree until smooth. Marinate for 2 Hours or over night.
Grill or bake.
*Note(s): If you like Spicy put peppers in whole, for milder marinade seed and devein. Jalapeno’s can also be used instead of Scotch Bonnets. The Scotch Bonnets add a nice fruity taste.
*Note(s): If using Shrimp only marinate for an hour as the Lime Juice, Orange Juice and Vinegar may cook the shrimp if marinated longer.
