Prep 15 mins
Cook 0 mins
This is a good one for Turkey, Fish, pork and Chicken. You may want to double up on this one because it is only 6 servings. This is also for about 1-1/2 lbs of meat.
- 1⁄2 cup orange juice
- 1⁄2 cup vinegar
- 1⁄4 cup soy sauce
- 1⁄4 cup olive oil
- 1 jalapeno pepper, diced
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon thyme
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1 tablespoon allspice
- 1 tablespoon gingerroot, minced
- 3 cloves garlic, minced (I use more because I love garlic)
- 4 green onions, thinly sliced
- Mix all marinade ingredients in a shallow baking dish (I just use a large ziplock bag for all of my marinating).
- Reserve 1/2 cup to be used as a dipping sauce or baste.
- Add meat to marinade and refrigerate for 30 minutes to overnight.
- Then grill when you are ready.
Oohhh this is so good. The best barbecue! I used chicken legs and thighs, and marinated for about 30 hours. Also used mesquite chips that had soaked in water for lots of smoke.
I've eaten a fair amount of jerk in my time. I've had jerk from roadside jerk joints on the north shore of Jamaica and I've eaten a lot of it in Toronto's jerk joints. There are a lot of Jamaican restaurants in Toronto. So I have a really good idea of what jerk dishes ought to taste like. Unfortunately this recipe, while tasty on its own merits, just doesn't cut it as jerk seasoning; it's way too mild. On a positive note though, I used some of this recipe as a shrip dip which worked out just fine.
I'd never had jerk chicken before and I was pleasantly surprised with the flavour. We ran out of gas for the BBQ so I ended up having to bake the chicken in the oven and the taste was great. This will be a regular dish at our BBQ's from now on.