Name: Jerk Marinade
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 1 serving
Ingredients: 30 green onions, chopped fine, by hand; 5 inch ginger, peeled and minced; ½ cup garlic, peeled and minced; 6 bay leaves; 6 Scotch bonnet peppers, seeded and chopped fine by hand (more or less if desired); 2 tsp ground nutmeg; 2 tsp ground cinnamon; 3 Tbsp ground allspice; 2 Tbsp ground black pepper; 2 Tbsp ground coriander; 1 Tbsp kosher salt; 1 cup picked thyme leaves, chopped fine by hand; soy sauce, to taste; 1 3-4 lb chicken, split in half

Prep Time

10 min

Cook Time

Yields

1 serving

This jerk marinade is the perfect thing for spicy food lovers!

Courtesy of Chef Tawfik Shehata for ZWILLING J.A. HENCKELS.

ingredients

green onions, chopped fine, by hand

inch ginger, peeled and minced

cup garlic, peeled and minced

bay leaves

Scotch bonnet peppers, seeded and chopped fine by hand (more or less if desired)

tsp ground nutmeg

tsp ground cinnamon

Tbsp ground allspice

Tbsp ground black pepper

Tbsp ground coriander

Tbsp kosher salt

cup picked thyme leaves, chopped fine by hand

soy sauce, to taste

1 3-4

lb chicken, split in half

Ingredient Substitution Guide

directions

Step 1

Everything should be minced very fine. All spices should be toasted whole then ground (if possible).

Step 2

If you are rushed you can do it in a food processor but add a little oil to help it and make sure you chop everything as fine as you can first. The food processor will not make it smooth enough on its own.

Step 3

Pat chicken dry with paper towels, rub generously with 1 cup of marinade, cover tightly and refrigerate for 4 hours or preferably overnight.

Step 4

Season with kosher salt just before grilling.

Step 5

Heat half the grill to medium and cook the chicken over indirect heat (the side of the grill that is off). For Approximately 1 – 1 ¼ hrs or until internal temperature reaches 185ºF when checked with a digital probe thermometer inserted into the thickest part.

Step 6

Enjoy!

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Jerk Marinade

ingredients

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