Jamaican Jerk Marinade

Jerk Marinade is traditionally used for Chicken and Pork, but at Mama Blu's we've found it works beautifully with Mushrooms and Lamb.  

• Marinade your desired protein prior to cooking and leave to rest in the fridge for at least 2 hours but if possible for 24- 48 hours prior to cooking 

• When perparing to cook.

• Make sure grill/BBQ is hot and oven is pre heated to 180

• You will need

  • a baking tray - ideally lined with Baking Paper,

  • Aluminium Foil

• Pour some Jerk marinade onto the Baking paper lined tray.

• On a hot griddle (BBQ, grill pan) sear your product on both sides

• Place it on a baking tray

• Pour over some extra marinade

• Cover with foil

• Bake in a hot oven (180 deg) until cooked. 

• This will vary for the size of your chosen product and type.  Typically for a regular sized chicken it will be for 30-40 minutes