Jerk marinade is a nice tool to have in your food recipe tool kit. It is a very Caribbean taste and really offers a nice diversion from the usual. I rarely open this recipe as it was a gift I received many moons ago as I swapped recipes with another chef, but I have it for rainy days and moments when I want to impress. Make it yours!
½ medium onion
¼ cup lime juice (fresh is best!)
2 tablespoons cooking oil
2 tablespoons soy sauce (gluten-free if needed)
2 tablespoons jerk seasoning (see below)
4 cloves garlic
1 jalapeño pepper (optional)
2 lb chicken thighs, legs or breast
Making a dry Jerk Seasoning
1 tsp onion powder
1 tsp garlic powder
1 tsp (Pepper flake) dried scotch bonnet pepper (death from above), cayenne (spicy!) OR paprika (mild!)
½ tsp sea salt
½ tsp black pepper
½ tsp brown sugar
1/2 tsp parsley
1/2 tsp thyme
¼ tsp all-spice
¼ tsp cinnamon
¼ tsp nutmeg
¼ tsp cumin
Place the onion, lime juice, oil, soy sauce, jerk seasoning, garlic, and if using the jalapeño pepper into your blender.
½ medium onion, ¼ cup lime juice, 2 tablespoons cooking oil, 2 tablespoons soy sauce, 2 tablespoons jerk seasoning, 4 cloves garlic, 1 jalapeño pepper
Blend on high speed until the marinade is mostly smooth.
This recipe is a perfect match for the person that wants to put the Caribbean on the dining table in style. Batman tells Robin…. Enjoy!