This vibrant and flavorful Caribbean jerk marinade is perfect for adding a spicy and aromatic touch to your favorite meats or vegetables.
Chop the scallions, shallots, garlic, and ginger finely.
Use a sharp knife to ensure even chopping and better flavor release.
In a mixing bowl, combine the chopped ingredients with the scotch bonnet pepper.
Wear gloves when handling the scotch bonnet pepper to avoid irritation.
Add the ground allspice, black pepper, cayenne pepper, cinnamon, nutmeg, fresh thyme, dried thyme, and brown sugar to the bowl.
Mix the spices thoroughly to ensure an even distribution of flavors.
Squeeze the lime juice into the mixture and add the vinegar and soy sauce.
Roll the lime on the counter before juicing to extract more juice.
Gradually whisk in the olive oil until the mixture is well combined.
Add the oil slowly to create a smooth emulsion.
Use the marinade immediately or let it rest for an hour to enhance the flavors.
Allowing the marinade to rest helps the flavors meld together.
Apply the marinade to your chosen protein or vegetables, ensuring even coverage.
Massage the marinade into the protein for better absorption.
Cover and refrigerate for at least 4 hours or overnight for best results.
Longer marination times result in deeper flavor penetration.
Cook the marinated protein or vegetables using your preferred method, such as grilling or roasting.
Ensure the cooking surface is preheated for even cooking.
Serve the cooked dish with your favorite sides and enjoy.
Pair with rice and beans for a traditional Caribbean meal.
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