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    You are in: Home / Recipes / Jerk Marinade Recipe
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    Jerk Marinade

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on April 26, 2004

      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.

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    • on April 08, 2004

      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.

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    • on September 17, 2013

      Wouldn't change a thing!

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    • on June 02, 2012

      Excellent! Just like what I tasted in Jamaica.

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    • on May 21, 2010

      I made this the other night and just had to write a review. My husband and I love spicy and since we visited Jamaica several years back have been looking for a good, authentic jerk recipe. This is out of this world!! we felt like we were back on the island!! Thank you so much for sharing this!!

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    • on February 04, 2009

      Excellent flavor, but didn't seem very spicy. Next time I think we'll leave some of the seeds in. We will definitely make this again.

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    • on June 26, 2006

      This was just wonderful. I followed the recipe exactly, even though I was a bit nervous about using so many habanero’s. I didn’t put any of the seeds in the marinade (I also had an adventure after deseeding them—note to everyone, use gloves when touching hot peppers!) and it was perfect- 4 did not make it too spicy. We marinated a pork loin for about 24 hours, and then grilled it, and it was so tender and the taste was just wonderful. My husband absolutely loved it, and we plan to keep this recipe to use again and again. Thank you!

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    Nutritional Facts for Jerk Marinade

    Serving Size: 1 (82 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 100.6
     
    Calories from Fat 63
    63%
    Total Fat 7.1 g
    10%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 2085.5 mg
    86%
    Total Carbohydrate 9.2 g
    3%
    Dietary Fiber 1.3 g
    5%
    Sugars 4.8 g
    19%
    Protein 1.7 g
    3%

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