Jamaican Jerk Marinade
Jamaican Jerk Marinade
By John Beaver
Rated 5.0 stars by 1 users
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.
Ingredients
-
4 tablespoons Oaktown Spice Shop Jamaican Jerk Seasoning
-
3 tablespoons white vinegar
- 3 green onions
-
2 tablespoons vegetable oil
-
2 teaspoons salt
- 1/2 cup orange juice
-
2 tablespoons 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.
LOVE LOVE LOVE!!! THE BEST! Even my picky eater loves this when I make Jamaican jerk chicken over rice!