Thursday 21 November 2013

Green Jerk Marinade

Jerk seasoning is becoming one of my new favorite experiments. I absolutely love layering spices and herbs and creating depth of flavour. This was such a simple recipe that didn’t take long to put together. I marinated my chicken for a few hours but I suspect you could get away with not marinating it at all because the spices are so pungent. I used bone in chicken breasts which are always a favourite. You could easily use duck or even pork, I think this would go lovely with pork tenderloin or some other light meat. This marinade will do for about 4 chicken breasts. Enjoy!

1 tsp. black peppercorns
1 tsp. ground nutmeg
2-3inch small stick cinnamon
1 ½ tsp. ground ginger
3-4 tbsp. chopped coriander
Zest of one lime
Juice of one lime (two limes if it’s not juicy)
3 tbsp. olive oil
1 scotch bonnet pepper
5 cloves garlic
1 tsp. salt

To Make:
In a small blender, carefully add all ingredients and blitz up until it’s smooth.
Scrape every little bit out and pour over some meat (if it's too thick add a little water to smooth it out)!
I cooked my chicken breasts for about 35-40 minutes at 200C

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