Jerk Marinade

By KDHarmon

Ingredients

• 6 tablespoons vegetable oil, divided
• 1/4 cup fresh lime juice
• 4 scallions, coarsely chopped
• 4 Scotch bonnet or habanero chiles, stemmed, seeded, coarsely chopped
• 3 garlic cloves, roughly chopped
• 2 tablespoons fresh thyme
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon (packed) dark brown sugar
• 2 teaspoons allspice berries
• 1 teaspoon kosher salt plus more
• 1/4 tablespoon freshly ground black pepper
• 2 tablespoons distilled white vinegar
• Habaneros and Scotch bonnets—extremely hot chiles—are available at better supermarkets and at Latin markets.

Details

Servings 1
Adapted from bonappetit.com

Preparation

Step 1

Purée 4 tablespoons oil and the next 10 ingredients in a food processor until smooth. Transfer 1/4 cup marinade to a small bowl and make sauce: Whisk in vinegar and remaining 2 tablespoons oil and season to taste with salt. Refrigerate sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.

Remove meat from marinade, pat dry, and grill.

Spoon reserved sauce over grilled meat.

Makes 1 cup, enough to marinate two pounds of chicken or pork.