A Jamaican jerk chicken marinade recipe from Matt and Ted Lee.
Recipe information
Yield
Servings
Ingredients
6
tablespoons vegetable oil, divided
1
/4 cup fresh lime juice
4
scallions, coarsely chopped
4
Scotch bonnet or habanero chiles, 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 tablespoon freshly ground black pepper
2
tablespoons distilled white vinegar
Preparation
Step 1
Purée 4 tablespoons oil and the next 10 ingredients in a food processor until smooth. Transfer 1/4 cup 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.
Step 2
Remove meat from marinade, pat dry, and grill.
Step 3
Spoon reserved sauce over grilled meat.
Nutrition Per Serving
Makes about 1 cup. 1 tablespoon contains: Calories (kcal) 30.1 %Calories from Fat 78.1 Fat (g) 2.7 Saturated Fat (g) 0.2 Cholesterol (mg) 0 Carbohydrates (g) 1.7 Dietary Fiber (g) 0.2 Total Sugars (g) 1.0 Net Carbs (g) 1.5 Protein (g) 0.1 Sodium (mg) 73.2