Jerk Marinade

By | September 5th, 2017

Submitted by Eric Rusch, Executive Chef and Manager of Peak Lodge, Killington (Vt.) Resort
Yield: Marinade for 20 lbs. of chicken, beef, pork or seafood.

6 white onions
1 tsp. dried thyme
10 cloves garlic
¼ lb. fresh ginger
½ gal. vegetable oil
½ gal. chicken stock
¼ gal. soy sauce
10 scallions
1 tsp. black pepper
1/8 cup kosher salt
¼ cup red pepper flakes
3 fresh habanero peppers

• Rough-chop the vegetables.
• Gather all ingredients, except the oil, and purée in a blender or food processor. Once smooth, gradually add in the oil to emulsify.
• Marinate meat for 48 hours.
• While grilling, use the marinade to baste the meat, to keep it moist.

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