Name: Jerk Marinade
Yield: Makes 1 cup
Ingredients: 6 tablespoons vegetable oil, divided; 1/4 cup fresh lime juice; 4 scallions, coarsely chopped; 4 Scotch bonnet or habanero chiles, stemmed, seeded, coarsely chopped; 3 garlic cloves, roughly chopped; 2 tablespoons fresh thyme; 1 tablespoon minced peeled fresh ginger; 1 tablespoon (packed) dark brown sugar; 2 teaspoons allspice berries; 1 teaspoon kosher salt plus more; 1/4 teaspoon freshly ground black pepper; 2 tablespoons distilled white vinegar; Ingredient Info: Habaneros and Scotch bonnets—extremely hot chiles—are available at better supermarkets and at Latin markets

photo by Kang Kim

Enough to marinate 2 pounds of chicken (skin-on thighs, legs, or wings) or pork (chops, loin, or boneless shoulder)

Recipe notes

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