Excellent for grilling chicken or pork tenderlion.
Make and share this Jerk Marinade recipe from Food.com.
- 3 green onions, chopped
- 4 cloves garlic, chopped
- 1 small onion, chopped
- 4 habanero peppers, stemmed and seeded
- 1⁄4 cup fresh lime juice
- 2 tablespoons soy sauce
- 3 tablespoons olive oil
- 1 1⁄2 tablespoons salt
- 1 tablespoon brown sugar
- 1 tablespoon fresh thyme
- 2 teaspoons ground allspice
- 3⁄4 teaspoon ground nutmeg
- 1⁄2 teaspoon cinnamon
- Blend all ingredients in blender until smooth.
- Marinate desired meat in plastic zipper bag for 1 day in the refrigerator.
Totally agree with Walt P. It GREW on us. Don't let the sour taste of the "raw" marinade put you off. It carmelizes when cooked and is delicious. I grilled a pork tenderloin over a low fire on a spit for 1 1/2 hours and it was perfection. I served with black beans mixed with onions and tomatoes, and rice, with a simple side salad. We ate every bit and the leftovers will make great Cuban Pork sandwiches for dinner tonight.
Wow. This is an excellant recipe to use as a base. Tried not to change it at all but couldn't get any Habanero peppers so I used Jalapeno peppers and a few shakes of Chile Pepper Flakes to get the burn. Other than that, I found no reason to change the recipe. The family found the flavor really grew on us and once we started eating, we couldn't stop. We doubled the recipe to marinate 12 boneless, skinless chicken breasts. It fed 4 adults and 1 child with no hoped for leftovers for the next day. The Jerk Chicken went great with Dirty Rice. We couldn't think of any spectacular changes to the recipe other than to try orange juice in place of the lime juice in the future, just because we'd seen it in another recipe.
Wouldn't change a thing!