Jerk Sauce Merinade

Recipe for Roughchop Ottawa’s Special Blend Jerk Sauce marinade:

½ medium chopped onion
4 green onions chopped
1 ½ tbsp fresh ginger chopped
6 garlic cloves chopped
1 tbsp ground cinnamon
1 tbsp ground all spice
½ tsp ground nutmeg
2 tbsp granulated cane sugar
1 spoonful of honey (I recommend a dark buckwheat honey)
200ml Tiger Malt Brew
200ml Coconut water
1 cup of mango, pineapple, orange or apricot nectar
2 tbsp soy sauce
2 whole scotch bonnet peppers
½ tbsp of Salt and pepper

Blitz all the ingredients in a food processor until you get a deep brown, completely combined liquid, and now put all your chicken (or tofu!) in ziplock bags and pour the marinade in until the chickens (tofus!) are all nice and covered.

Marinade anywhere between four hours and up to two days before grilling. Turn the ziplock bags often so that the marinade can affect the whole bird (or tofu cubes).

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