Recipe by The Big Cheese
I've used this with both chicken breasts (makes enough for 8 boneless breasts) or pork tenderloins. It makes the meat so tender and juicy! Perfect for grilling, or you can also use it in the oven. Great in a slow cooker if you prefer, for an easy dinner without the grill. Be SURE to wear gloves when handling the hot peppers.
Top Review by Brandess
I made this recipe exactly as written with no deviations. This is very full flavored marinade that went quite well with boneless, skinless chicken breast. The meat was tender and juicy and had a bit of a kick, but no so much of a kick that you ran for the faucet. Chef was Adopted for the the My 3 Chef's event.
- 1 medium onion, coarsely chopped
- 3 medium scallions, coarsely chopped
- 2 habanero peppers (substitute with 3 jalapenos if desired) or 2 scotch bonnet peppers, split opened and seeded, coarsely chopped (substitute with 3 jalapenos if desired)
- 2 garlic cloves
- 1 tablespoon Chinese five spice powder
- 1 tablespoon ground allspice
- 1 tablespoon ground black pepper
- 1 teaspoon crumbled thyme
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1⁄2 cup soy sauce
- 1 tablespoon vegetable oil
Directions See How It's Made
- In a food processor combine all of the ingredients except for the soy sauce and vegetable oil, and process to a coarse paste.
- With the machine on, add the soy sauce and oil in a steady stream until combined.
- Pour marinade into a large ziplock bag and add your meat.
- Marinate overnight and let your meat come to room temperature before grilling.
- If using the crock pot option, add sauce to meat when you place it in the cooker and cook on low heat setting.