Brilliant Jamaican Jerk Marinade Food

JAMAICAN JERK MARINADE

Jamaican Jerk Marinade image

This is a good one for Turkey, Fish, pork and Chicken. You may want to double up on this one because it is only 6 servings. This is also for about 1-1/2 lbs of meat.

Provided by Gingerbear

Categories Sauces

Time 15m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup orange juice
1/2 cup vinegar
1/4 cup soy sauce
1/4 cup olive oil
1 jalapeno pepper, diced
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon thyme
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon allspice
1 tablespoon gingerroot, minced
3 cloves garlic, minced (I use more because I love garlic)
4 green onions, thinly sliced

Steps:

Mix all marinade ingredients in a shallow baking dish (I just use a large ziplock bag for all of my marinating).
Reserve 1/2 cup to be used as a dipping sauce or baste.
Add meat to marinade and refrigerate for 30 minutes to overnight.
Then grill when you are ready.

Nutrition Facts : Calories 120.1, Fat 9.3, SaturatedFat 1.3, Sodium 1062.2, Carbohydrate 7.8, Fiber 1, Sugar 4.6, Protein 1.8

BRILLIANT JAMAICAN JERK MARINADE

Brilliant Jamaican Jerk Marinade image

This recipe comes from the cookbook, "Eat Caribbean" by Jamaican, Virginia Burke. Jerk is a style of cooking developed by the "maroons" (run away slaves ) of Jamaica. There are very many versions of Jamaican Jerk Marinades. It can be used on on pork, chicken or fish. A blender or food processor can be used to make quick work of all the chopping.

Provided by WizzyTheStick

Categories Caribbean

Time 15m

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

6 scallions, greens only, thinly sliced
2 large shallots, finely minced
2 large garlic cloves, finely minced
1 tablespoon fresh ginger, finely minced
1 tablespoon scotch bonnet pepper, seeded ribbed and finely minced
1 tablespoon ground allspice (use whole allspice berries, lightly toasted in a skillet, then ground fine)
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
1 tablespoon dark brown sugar
1/2 cup fresh orange juice
1 lime, juice of
1/4 cup red wine vinegar
1/4 cup soy sauce
1/4 cup olive oil

Steps:

In a bowl, combine scallion greens, shallots, garlic, ginger, and Scotch Bonnet pepper.
In another bowl, combine allspice, black pepper, cayenne, cinnamon, nutmeg, thyme, dark-brown sugar, salt and pepper.
Mix thoroughly.
Whisk in orange juice, vinegar, lime juice, and soy sauce.
Slowly drizzle in oil, whisking constantly.
Add the reserved scallion mixture; stir to combine.
Let rest at least one hour.
Wash chicken, pork, or fish well, pat dry and place in a bowl.
Add sauce; rub in well.
Cover and refrigerate overnight.
Before cooking, scrape paste off of the meat.
Grill over charcoal.
You may add water-soaked allspice berries to the coals for smoke and additional flavor.
Serve with Jamaican "rice and peas".

Nutrition Facts : Calories 76.6, Fat 5.6, SaturatedFat 0.8, Sodium 406.2, Carbohydrate 6.1, Fiber 0.8, Sugar 2.9, Protein 1.3

JAMAICAN MARINADE

Jamaican Marinade image

Try this recipe as a marinade for the Jamaican Grilled Chicken Wings. Recipe courtesy of Bahama Breeze's Restaurant.

Provided by diner524

Categories Onions

Time 10m

Yield 1 1/2 cups, 12 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
2 tablespoons jamaican jerk spice
1/4 cup orange juice
2 tablespoons soy sauce
1/4 cup rice wine vinegar
1 tablespoon dark Jamaican rum
1 lime, juice of
1 scotch bonnet pepper, seeded and minced (or habaÃƒ ero pepper)
2 garlic cloves, minced
1/2 cup red onion, chopped
2 green onions, chopped
1/2 teaspoon creole seasoning

Steps:

Slowly add the olive oil to the jerk seasoning stirring with a wire whisk.
Then add all remaining ingredients; stir. Refrigerate.
Makes 1 ½ cups marinade, enough to marinate about 12 servings.

Nutrition Facts : Calories 54, Fat 4.5, SaturatedFat 0.6, Sodium 168.9, Carbohydrate 2.6, Fiber 0.4, Sugar 1.1, Protein 0.6

JAMAICAN JERK MARINADE

Jamaican Jerk Marinade image

A nice marinade for summertime grilling! Be sure to give yourself ample marinating time to allow the flavor to develop properly. :)

Provided by PalatablePastime

Categories Caribbean

Time 10m

Yield 1 1/4 cups

Number Of Ingredients 11

Ingredients

1/4 cup white wine vinegar
1/4 cup fresh lime juice
2 tablespoons canola oil
1 tablespoon molasses
1/4 cup chopped green onion
3 habanero peppers, seeded and minced (or to taste)
1 cinnamon stick, broken in half (4 inch)
6 whole cloves
6 whole allspice
6 black peppercorns
1/2 teaspoon salt

Steps:

In a small bowl mix together vinegar, lime juice, oil, and molasses.
Stir in onions and habaneros.
Heat small skillet over high heat; when hot, add cinnamon stick, cloves, allspice, and peppercorns.
Swirl spices around until they become hot and very fragrant; do not burn.
Remove from heat.
Add spices to liquid mixture and stir in salt, mixing all together.
Use marinade on chicken, pork, or goat, marinating several hours, preferably overnight.

Nutrition Facts : Calories 306.3, Fat 23, SaturatedFat 1.6, Sodium 950, Carbohydrate 27.1, Fiber 2.3, Sugar 15.9, Protein 2.6

JERK MARINADE

Jerk Marinade image

Make and share this Jerk Marinade recipe from Food.com.

Provided by MrDon

Categories Caribbean

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 green onions, chopped
4 cloves garlic, chopped
1 small onion, chopped
4 habanero peppers, stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon brown sugar
1 tablespoon fresh thyme
2 teaspoons ground allspice
3/4 teaspoon ground nutmeg
1/2 teaspoon cinnamon

Steps:

Blend all ingredients in blender until smooth.
Marinate desired meat in plastic zipper bag for 1 day in the refrigerator.

Nutrition Facts : Calories 100.6, Fat 7.1, SaturatedFat 1.1, Sodium 2085.6, Carbohydrate 9.2, Fiber 1.3, Sugar 4.9, Protein 1.7

JERK MARINADE

Jerk Marinade image

Provided by Food Network

Time 15m

Yield 3 1/2 cups

Number Of Ingredients 10

Ingredients

3/4 pounds scotch bonnets, remove stem, roughly chopped
1/2 pound thyme, leaves removed
6 ounces freshly ground allspice
1/2 cup minced fresh ginger
1 large onion, rough diced
4 bunches scallions, white and green parts only
6 cloves garlic, minced
Salt and freshly ground black pepper
1 cup soy sauce
1/2 cup olive oil

Steps:

Place all ingredients in food processor except soy sauce and olive oil. After finely minced or pureed, place in mixing bowl and add soy sauce and oil. You may use immediately or can be stored, covered and refrigerated, for up to a week before use.

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