Jamaican Jerk Marinade

Imagine my surprise (and disappointment) when we planned to make Jerk chicken for dinner and...we are out of Jerk!!!!

A new adventure was born. Making our own Jerk with what we have! Luckily we have a well-stocked spice cabinet!

I was skeptical, but this turned out really good! 

Recipe will marinate approx. 2 lbs of meat, so adjust your measurements accordingly.Here is my process:

Ingredients:

1 clove shallot, minced

2 teaspoons cayenne pepper

1 teaspoon paprika

1/2 teaspoon dried crushed red pepper

Leaves of a few sprigs of fresh thyme

1 tablespoon garlic powder

2 teaspoons dried parsley

1/2 teaspoon black pepper

2 teaspoons salt

2 teaspoons brown sugar

1/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon ground allspice

Directions:

Put all ingredients in a bowl, add 1/4 cup white wine vinegar and 1/2 cup oil of your choice. (Yes, the vinegar flavor/smell will cook off)

Whisk until combined - let sit until flavors mingle (ideally overnight, but a couple hours will work in a pinch)

Put meat into a gallon ziploc bag, and pour marinade into bag.

Close bag tightly and rub/mix marinade to coat the meat.

Let marinade sit for at least an hour, longer if possible. Overnight for strong flavor!

Put meat on the grill!