Jerk Marinade Recipe

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

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. Remove meat from marinade, pat dry, and grill. Spoon reserved sauce over grilled meat

Ingredients#

Preparation#

Ingredients

Preparation