If you fancy having a go at your own jerk marinade from scratch you'll find it's really not as difficult as you think. A good jerk marinade should be a perfectly balanced seasoning not just scotch bonnet heat!
Be careful handling the scotch bonnet chilli, use gloves where you can as it tends to get under you nails and can be irritating if you don't wash it off properly!
Makes enough to marinate 6 chicken thighs.
2 garlic cloves, peeled and roughly chopped
Thumbsized piece of ginger, peeled and grated
2 spring onions, roughly chopped
Leaves from 4 sprigs of fresh thyme
1tbsp brown sugar
2tsp ground allspice
1tsp grated nutmeg
1/2tsp ground cinnamon
Juice of 1/2 a large orange
Juice of half a lime
1 scotch bonnet chilli, stalk removed... WARNING please use gloves when handling these chilli's, prep this last and then use a new chopping board for any other prep.
2tbsp cider vinegar
2tbsp olive oil
1/2tsp salt and pepper
Blitz all of the jerk ingredients together.
For best results leave to marinade on chicken or pork for at least an hour, over night in the fridge if possible.