Caribbean Marinade Food

CARIBBEAN CHICKEN

Steps:

• Puree all ingredients except chicken in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours.
• Preheat oven to 350 degrees F.
• Heat grill to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes.
• Squeeze a lime wedge over each piece of chicken and serve.

BRILLIANT JAMAICAN JERK MARINADE

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".

CARIBBEAN HOLIDAY SHRIMP

Steps:

• In a large bowl combine oil, ginger, lime juice, garlic, soy sauce, sugar and red pepper; mix well. Stir in shrimp and cilantro. Cover and refrigerate 1 to 4 hours before serving. Stir occasionally while chilling.

CITRUS-SPICE CARIBBEAN/CUBAN MARINADE FOR PORK, BEEF, CHICKEN

Steps:

• Combine all ingredients in a heavy-duty Ziploc bag or glass pan.
• Add your choice of pork, beef, chicken or fish.
• Marinate for at least two hours.
• Prepare in your preferred method of cooking.

CARIBBEAN CHICKEN (MARINADE)

Steps:

• Combine the jalapeño pepper, garlic, vinegar, soy sauce, cinnamon, nutmeg, cloves, salt and pepper. Coat the chicken breasts and let marinate overnight.
• Choose your favorite cooking method to prepare the chicken. We like kabobs on the grill with fruit and veggies.

CARIBBEAN MARINADE

Steps:

• In a glass jar with a tight fitting lid, combine all ingredients and shake well, until thoroughly mixed. Use as a marinade or basting sauce.

CARIBBEAN SPICE ISLANDS MARINATED CHICKEN BY CLEAN EATING

Steps:

• PREP & FREEZE:.
• In a bowl, whisk all marinade ingredients together. Reserve 1/4 cup marinade and place into a small resealable plastic bag or container and freeze.
• Place chicken in a large resealable plastic bag, pouring in remaining 3/4 cup marinade. Press out excess air while sealing bag tightly, then store flat in freezer. (Marinated chicken may be frozen for 3-4 months.).
• 24 HOURS BEFORE EATING:.
• Remove bags of marinated chicken and reserved marinade from freezer, placing them on a tray (to catch any liquid that may drain off while defrosting). Leave tray in fridge, allowing chicken and marinade to defrost overnight or for about 24 hours. (Raw, marinated chciken may be kept refrigerated for an additional 24 hours after it has completely defrosted.).
• COOKING:.
• Once chicken has completely defrosted, preheat oven to 400 degrees Fahrenheit.
• Heat a saute pan over high heat. Add oil to coat bottom of pan. When oil is hot but not yet smoking, place chicken in pan, discarding remainder of marinade from the bag.
• Sear chicken for 2-3 minutes and flip breasts.
• Season cooked side with salt and black pepper, while searing bottom for an additional 2-3 minutes.
• Remove chicken from pan, place on a parchment-lined baking sheet and put in oven. Roast for 10-12 minutes, or until chicken is fully cooked throughout (no longer pink in the middle -- internal temperature of 165 degrees Fahrenheit).
• While chicken bakes, add thawed 1/4 cup reserved marinade to tropical fruit in a medium bowl and mix. Cover and refrigerate until chicken is ready.
• Serve chicken (4 oz.) with a dollop of fruit mixture (1/2 cup fruit).

CARIBBEAN BBQ SAUCE II

Steps:

• Heat the olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, and ginger, and cook until tender. Reduce heat to low. Mix in ketchup, brown sugar, molasses, rum, hoisin sauce, tomato paste, vinegar, chili powder, and cayenne pepper. Cook and stir 5 minutes, until well blended and heated through. Stir in remaining rum.