Jerk Rub Recipe
Today, we're diving into the heart and soul of Caribbean cuisine with a fantastic Jerk Rub recipe.
Equipment
- Blender or food processor
- Grill or barbecue
- Charcoal or wood chips (for authentic flavor)
Ingredients
- 2 lbs of chicken, pork, or your choice of protein
- 1/4 cup allspice berries
- 4-6 Scotch bonnet or habanero peppers (adjust for spiciness)
- 6 green onions
- 2-3 cloves of garlic
- 2 tablespoons thyme leaves
- 1 tablespoon ground cinnamon
- 1 tablespoon ground nutmeg
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons olive oil
- Salt to taste
Instructions
- Prepare the marinade by blending allspice berries, Scotch bonnet peppers, green onions, garlic, thyme leaves, cinnamon, nutmeg, soy sauce, brown sugar, olive oil, and a pinch of salt in a food processor until it forms a smooth paste.
- Score your choice of meat to allow the marinade to penetrate. You can use chicken, pork, or even tofu for a vegetarian twist.
- Coat the meat generously with the jerk marinade, making sure it's evenly distributed. For an authentic touch, let it marinate for a few hours or even overnight in the fridge.
- Fire up your grill or barbecue. If you're aiming for authenticity, use charcoal or wood chips to impart that smoky flavor. Wait until the grill is hot and the coals are covered with white ash.
- Grill the marinated meat over medium-high heat for about 20-30 minutes, turning occasionally, until it's charred and cooked through.