Jamaican Jerk Spicy Marinade Rub |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a good and very spicy recipe from Christine Morin, Jamaica Ingredients:
1/2 cup allspice berry, berries |
1/2 cup brown sugar |
6 garlic cloves (or use 8 cloves) |
4 scotch bonnet peppers (or use 6 if want more spicy) |
1 tablespoon thyme, grounded (or 2 tablespoons fresh thyme leaves) |
2 bunches green onions |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1 teaspoon salt |
1/2 teaspoon black pepper |
2 tablespoons low sodium soy sauce (to moisten) |
Directions:
1. Place all the ingredients in a food processor and blend until smooth. (You may use allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground. Allspice berries and scotch bonnets are key ingredients.)
2. Rub the meat (chicken, pork or beef) with the seasoning. If using a pork shoulder, score the fat and rub inches With chicken, be sure to rub under skin and in cavities. Can also be used with fish, but use a firm-fleshed fish like grouper. Marinate overnight.
3. Grill over a low fire until done. Charcoal is best, but not essential. Meat will be smoked pinkish when done, and the skin will be nice and dark.
4. Chop meat into pieces, and serve traditionally with hard-dough bread and Jamaican Red Stripe Beer.
5. NOTE: keep this sauce refrigerated and it will keep forever. Feel free to increase the hot peppers and garlic.
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