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Accoutrements > Dry Rubs & Marinades > Jerk Seasoning

Jerk Seasoning

Cooking method: Binding

Rub this heady paste into pork, lamb, or chicken and let the meat marinate for a good long time—overnight is best. The scotch bonnet peppers give the seasoning a searing heat as well as a sweetly aromatic quality that together provide the characteristic Jamaican taste. Cook jerked meat long and slow over moderately hot or cooler coals.


1/2 cup finely chopped onions
1/3 cup finely chopped scallions, 4 to 6 scallions
1/4 cup firmly packed fresh thyme leaves and tender stems
4 cloves garlic, finely chopped
2 tbsp. fresh orange juice
2 tbsp. fresh lime juice
2 tbsp. hot pepper sauce, made from scotch bonnets or habanero chilies, if possible. Or 1 to 3 scotch bonnets or habanero chilies, seeded and minced, depending on taste
1 tbsp. finely chopped fresh ginger
2 tsp. ground coriander
2 tsp. black pepper, freshly ground
1 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon


1. Combine all the ingredients in a small bowl and mix to form a coarse paste. Use immediately or transfer to a glass jar, cover and refrigerate for as long as 1 month.

This recipe is from Prime Time: The Lobels' Guide to Great Grilled Meats

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