Jerk Marinade

Ingredients for Jerk Marinade

• 90ml vegetable oil, divided

• 60ml fresh lime juice

• 4 spring onions, coarsely chopped

• 4 Scotch bonnet or habanero chillies, stemmed, seeded, coarsely chopped

• 3 garlic cloves, roughly chopped

• 2 tablespoons fresh thyme

• 1 tablespoon minced peeled fresh ginger

• 1 tablespoon (packed) dark brown sugar

• 2 teaspoons allspice berries

• 1 teaspoon kosher salt plus more

• 1/4 teaspoons freshly ground black pepper

• 2 tablespoons distilled white vinegar

• Ingredient Info: Habaneros and Scotch bonnets—extremely hot chillies—are available at better supermarkets and at Latin markets

How to make Jerk Marinade

Purée 60ml oil and the next 10 ingredients in a food processor until smooth. Transfer 60ml marinade to a small bowl and make sauce: Whisk in vinegar and remaining 2 tablespoons oil and season to taste with salt. Refrigerate sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.

Remove meat from marinade, pat dry, and grill.

Spoon reserved sauce over grilled meat.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.