1 to 2tspSalt to tasteMy Jerk Seasoning contains no salt. I find 2 tsp is about right for a whole chicken, but adjust to suit your taste.
1/4cupSoy SauceFor gluten free, use Tamari instead (soy sauce is traditionally made from a blend of soy and wheat)
1Chicken bullion cubeoptional
2tbspBrowning sauceYou can find browning sauce in any Jamaican food shop and many grocery stores. Substitute molasses if you don't have a bottle on hand.
1Juice of a lime
2 or 3Crushed green onionsGive them a good whack with the flat of your knife
1Scotch Bonnet pepper cut in halfOptional - my seasoning mix is mildly hot. The scotch bonnet adds heat and a nice flavour. It's the favourite of my Jamaican friends. Remove the seeds for less heat.
Whisk the marinade ingredients in a measuring cup or large bowl, keeping aside the onion and scotch bonnet.
Pour over top of the meat, ensuring every piece is well coated. Add the onion and scotch bonnet, cover and refrigerate for at least 4 hours, preferably overnight. Stir it up a few times while it's marinating.
After cooking your main, use the remaining marinade for a delicious gravy you can serve over the meat and the traditional side of rice and peas.
Jerk Marinade https://bluewaterpepperfarm.ca/recipes/jerk-marinade/ November 27, 2019