Jerk Chicken Marinade - Two Ways Recipe

Prepare the dry rub. In a bowl, combine the salt, white pepper, garlic powder, onion powder, crushed red pepper, cayenne pepper, dried thyme, dried oregano, ground coriander, smoked paprika, brown sugar, ground cinnamon, ground allspice and ground nutmeg.

Use immediately or store in an airtight container in a cool, dry place.

Prepare the wet marinade. In the bowl of a food processor or in a tall jar, combine the diced onion, chopped garlic, chopped thyme, chopped parsley, seeded Scotch bonnet peppers, olive oil, vinegar, water, salt, white pepper, garlic powder, onion powder, crushed red pepper, dried thyme, dried oregano, ground coriander, smoked paprika, brown sugar, ground cinnamon, ground allspice and ground nutmeg. 

Blend with a food processor or an immersion blender until smooth.

Use immediately or store in an airtight container. Enjoy!