Jerk Marinade

also called jerk seasoning · jerk paste · Jamaican jerk

The table

6(trimmed and cut up)scallionsblend to a coarse pasteblend inblend smoothblend in, marinate overnight
4(stemmed; seeded for less heat)Scotch bonnet chiles
6 clovesgarlic
1 Tbs(chopped)fresh ginger
2 Tbsfresh thyme leaves
2 Tbsground allspice
1/2 tspfreshly grated nutmeg
2 Tbs(25 g)dark brown sugar
1 Tbskosher salt
1/4 cup(60 mL)soy sauce
1/4 cup(60 mL)lime juice
1/4 cup(60 mL)vegetable oil
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.

Pans and tools

1blend to a coarse paste

2blend in

goes in with what step 1 made

3blend smooth

goes in with what step 2 made

4blend in, marinate overnight

goes in with what step 3 made

Cooking it

Not one step here is timed, so there is no clock to keep — only the order things happen in.

Tap a step when it is done; the next one lights up.

The clock

This one never puts a number on anything — not one of its 4 steps is timed, so how long it takes is honestly unknown. The recipe itself says 15 min altogether, but it does not say where that time goes.

  1. blend to a coarse paste

    not timedfrom the start

  2. blend in

    not timedfrom the start

  3. blend smooth

    not timedfrom the start

  4. blend in, marinate overnight

    not timedfrom the start

You'll need blender

Goes with

See how it is written
>> title: Jerk Marinade
>> category: Spice Blends & Marinades
>> tags: jamaican, chiles, allspice, marinade, chicken
>> counters: Smokehouse, Meat and Three
>> aka: jerk seasoning, jerk paste, Jamaican jerk
>> pairs-with: coconut-rice
>> servings: 6
>> time: 15 min
>> step.1: blend to a coarse paste
>> step.2: blend in
>> step.3: blend smooth
>> step.4: blend in, marinate overnight

Blend @scallions{6}(trimmed and cut up), @Scotch bonnet chiles{4}(stemmed; seeded for less heat), @garlic{6%cloves}, @fresh ginger{1%Tbs}(chopped), and @fresh thyme leaves{2%Tbs} to a coarse paste in a #blender{}.

Add @ground allspice{2%Tbs}, @freshly grated nutmeg{1/2%tsp}, @dark brown sugar{2%Tbs}(25 g), and @kosher salt{1%Tbs} to @&(~1)paste{} and blend again.

Pour @soy sauce{1/4%cup}(60 mL) and @lime juice{1/4%cup}(60 mL) into @&(~1)paste{} and blend smooth.

Blend @vegetable oil{1/4%cup}(60 mL) into @&(~1)marinade{} until it looks glossy, then rub it into 4 lb of chicken and chill it overnight.