Jamaican Jerk Marinade
I was trying to decide how I was going to use the Golden Bell Spice Grinder that I received to review and this Jamaican Jerk Marinade, which calls for the herb thyme, was the perfect recipe.
The spice grinder comes with a lifetime warranty. It comes with four pieces and has three chambers. There is a mesh screen to filter fine pollen and spices. It comes in black, blue, green, red, silver, and nickle black and comes with a pollen scraper.
This zinc metal alloy spice grinder is great for use with spices, herbs, and tobacco grinding when you don’t want to cut it with a knife or need it to be smaller than you can cut.
I used the spice grinder on thyme for a recipe and it was able to cut down the small leaves into pieces that were half the size and will be easier to eat. The grinder was extremely easy to clean, especially because all of the pieces are made of metal. I just brushed out the pieces and rinsed it off before allowing to air dry prior to re-assembling it. It will be even easier to clean with larger dried herbs spices, or tobacco.
After getting all of the ingredients for the marinade together, they were ready to be blended. I put all of the ingredients into my food processor, pulsed it a few times, and came up with this lovely combination of tastes and smells.
Scott turned on the gas grill and cleaned it all up with our new grill cleaner (Sun Via Grill Brush). He put the boneless, skinless marinaded chicken breasts on the grill for 12-15 minutes and brought wonderful deliciousness back to the kitchen.
This was a flavorful marinade that made the chicken tender and juicy. I would highly recommend keeping some marinade aside, before putting the raw chicken into it, and add a spoonful over your chicken before you eat it if you like a little heat. I wished I had done that after the fact. I served the Jamaican Jerk Chicken with some garlic mashed potatoes and spinach sauteed in white wine and butter. It was a meal my family won’t soon forget.
- 1 medium onion, chopped
- 1/2 cup scallions, chopped
- 1 hot pepper, chopped
- 3 tablespoons soy sauce
- 1 tablespoon oil
- 1 tablespoon cider or white vinegar
- 2 teaspoons fresh thyme leaves
- 2 teaspoons sugar
- 1 teaspoon Kosher or sea salt
- 1 teaspoon ground allspice
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- dash hot sauce (optional)
- Place all of the ingredients in a blender or food processor and process until mostly smooth.
- Allow your chicken or pork to marinate for 2 to 4 hours before cooking.
- If you like a little heat, but don't want to add hot sauce to your marinade, keep a little of the marinade aside from the raw chicken and spoon it over your chicken or pork after it's been plated.
Recipe from Derrick Riches at About Food.
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