Jamaican Jerk Marinade

1 Comment

The heat of dried habanero chiles combines with the warmth of cinnamon and ginger and a touch of brown sugar sweetness in our Jamaican Jerk blend. The blend is medium-hot on its own, but gets extra spicy in this marinade with the addition of extra habaneros. It's delicious on grilled chicken, but it also works wonders on roasted potatoes and other veggies.

Adapted from Bon Appetit

Ingredients:

4 tbsp Jamaican Jerk Seasoning
3 tbsp white vinegar
3 green onions
2 tbsp vegetable oil
2 tsp salt
1/2 cup orange juice
2 tbsp soy sauce
2 cloves garlic
Juice of 2 limes
2 dried habanero chiles (adjust to taste)
1 onion (optional)

Directions:

Rough chop and puree ingredients together in a blender until smooth. Marinate chicken, pork or fish in enough marinade to coat and refrigerate overnight or at least 2 hours. Grill, roast, or fry, basting marinade over meat as it cooks.

Email Print