marinade recipes, jerk chicken
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Saturday July 19, 2008 Email This Page To A Friend!
Jamaican Style Jerk Marinade  

Note from Cheri:
This is a traditional Jamaican marinade for all kinds of meats, especially pork and chicken. Don't be intimidated at the list of ingredients, it goes together quickly and they are all easy to find. One tip is that Scotch Bonnet peppers are often called Habenero Peppers in the United States.

Use this recipe to make Jamaican Jerked Chicken with Mango Cilantro Salsa.

1 C vegetable oil
1 large onion, coarsely chopped
2 green onions, chopped
2 Scotch Bonnet peppers, stemmed, seeded and minced
2 T fresh ginger, grated
1 T chopped fresh thyme
4 cloves garlic, minced
1/4 C red wine vinegar
2 T brown sugar
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/8 tsp. ground cloves
2 tsp. allspice
2 T fresh lime juice

Makes about 2 cups

Process all ingredients together in a food processor until smooth. Can be made a day in advance. Keep refrigerated.




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