Tuesday, November 17, 2015

Jamaican Jerk Marinade



1/2 cup orange juice
1/4 cup soy sauce
1/4 cup olive oil
1/2 cup white vinegar
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon thyme
1 jalapeno pepper, diced
1 tablespoon allspice
1/2 teaspoon nutmeg
1 tablespoon minced ginger root
4 green onions, sliced thin
1 cloves of garlic, finely minced
  • Combine the above ingredients in a ziplock baggie. You may want to reserve a 1/2 of this before you add the meat if you’d like to use it for a dipping sauce or for basting the meat.
  • Add preferred meat and put in refrigerator.  (Great for turkey, chicken or even fish) allow to marinade a minimum of 30 minutes. Best if left overnight.
  • Grill meat.

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