Jamaican Jerk-Style Marinade

If you have a blender of a food processor, this marinade comes together in two shakes. It’s great on pork and chicken. Marinate for 4 to 12 hours in the refrigerator. Serve with lots of rice, greens and salsa. Recipe by Katie Workman, author of The Mom 100 Cookbook and creator of themom100.com blog - July 14, 2013

Yield: 1 serving ( Serving Size: 3/4 cup )
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  • 1/2 cup(s) vegetable or canola oil
  • 1/4 cup(s) fresh lime juice
  • 4 scallions, white and light green parts, finely chopped
  • 3 garlic cloves, finely minced
  • 1 jalapeno pepper, seeded and finely minced
  • 1 teaspoon(s) ground allspice
  • 1 teaspoon(s) ground ginger
  • 1 tablespoon(s) brown sugar
  • 1 teaspoon(s) kosher salt
  • 1/4 teaspoon(s) freshly ground black pepper
  • Generous pinch(s) nutmeg (optional)


  1. Put the vegetable oil, lime juice, scallions, garlic, jalapeno, allspice, ginger, brown sugar, salt and pepper (and nutmeg if using) in a bowl or a jar with a lid. Whisk or shake to combine well. Or, pulse in a food processor or blender.
July 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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