Jamaican Jerk Marinade

• 5 scallions
• 5 sprigs thyme
• 2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp brown sugar
• 2 tsp ground allspice
• 1 tsp ground nutmeg
• 1 tsp ground cinnamon
• 2 scotch bonnet peppers
• 1/3 cup soy sauce
• 2 tbsp vegetable oil
• 1/4 cup vinegar
• 1 onion
• 1/2 cup orange juice
• 2 clove garlic
• 1 tsp grated ginger

1. Can substitute 1/2 tbsp dried thyme for fresh.
2. Rough chop all veggies.
3. Place all ingredients in food processor.
4. Pulse first, then puree 2-3 minutes until smooth consistency.
5. Makes about 3 cups.
6. Use about 1 cup for six chicken legs with thighs.
7. Marinate for at least two hours or overnight.
8. Can store in fridge about 1 month.
9. For pressure cooking, put sauce and chicken (or ribs) in pressure cooker.
10. Add 1 cup water.
11. Cook at 12psi pressure for approximately 30 minutes.
12. When finished, remove meat.
13. Skim off fat from sauce.
14. Cook down sauce to a gravy like consistency.
15. Glaze meat with remaining sauce under a broiler or on a grill.
16. Glaze at least twice with sauce to get a nice brown colour on the meat.

scallions, thyme, salt, black pepper, brown sugar, ground allspice, ground nutmeg, ground cinnamon, scotch bonnet peppers, soy sauce, vegetable oil, vinegar, onion, orange juice, clove garlic, ginger

Taken from cookpad.com/us/recipes/359455-jamaican-jerk-marinade (may not work)