fourarmed
08-18-2005, 01:11 PM
HOT Jamaican Jerk Marinade
4 Habanero or Scotch Bonnet Chilis, deseeded and deveined (use rubber
gloves!)
1/2 C. chopped onions
1/3 C. vegetable oil
1/4 C. red wine vinegar
2 T. soy sauce
2 T. dark rum
1 T. brown sugar (Or to taste-more is OK)
1 t. freshly ground black pepper
1 t. minced garlic
1/4 t. ground clove
1/4 t. ground nutmeg
1/4 t. ground allspice
1/4 t. ground cinnamon
pinch of thyme
Process ingredients in blender or food processor. Marinate chicken or pork pieces overnight in ziplock bag, and grill or roast in the oven. Also fine for venison tenderloin, if you happen to have one in the fridge.
4 Habanero or Scotch Bonnet Chilis, deseeded and deveined (use rubber
gloves!)
1/2 C. chopped onions
1/3 C. vegetable oil
1/4 C. red wine vinegar
2 T. soy sauce
2 T. dark rum
1 T. brown sugar (Or to taste-more is OK)
1 t. freshly ground black pepper
1 t. minced garlic
1/4 t. ground clove
1/4 t. ground nutmeg
1/4 t. ground allspice
1/4 t. ground cinnamon
pinch of thyme
Process ingredients in blender or food processor. Marinate chicken or pork pieces overnight in ziplock bag, and grill or roast in the oven. Also fine for venison tenderloin, if you happen to have one in the fridge.