Click to zoomGrace Jamaican Style Jerk Marinade
What it is
A deep, smoky jerk marinade built on scotch bonnet, thyme and allspice. Properly hot, but with the warm spice sitting alongside the heat.
How we handle it
A shelf-stable jar from the pantry shelf; refrigerate once opened.
How to cook it
Rub it into snapper or mahi mahi an hour before the grill goes on, then cook over direct heat and let the sugars char. Blackened Mahi Mahi.
Good to know
Jerk marinade burns quickly because of the sugar in it, so keep a cooler part of the grill free to move fish onto.