Recipe

Scotts Jamaican Marinade Recipe


Scotts Jamaican Marinade Recipe
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Makes enough for about 2 lbs of fish or chicken. Works great on vegetables like zucchini, broccoli and eggplant too. Reserve some prior to marination as a basting sauce if desired.

Jo_jo_ba

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Ingredients
  • Juice of 2 oranges
  • Juice of 3 limes
  • 1/2 habanero chile, stemmed and seeded
  • 2 jalapeno chiles, stemmed and seeded (if you like extra heat, leave the seeds in)
  • 6 cloves garlic, minced
  • 2 whole green onions, coarsely chopped
  • 1" fresh ginger, peeled and coarsely chopped
  • 1 red onion, thinly sliced
  • 1 shallot, minced
  • 2 tsp dried thyme
  • 1 tbsp coarse sea salt
  • 1 tbsp brown sugar
  • 1 tbsp fancy molasses
  • 1/2 tsp allspice
  • 1/2 tbsp black pepper
  • 1 tsp ground cinnamon
  • 2 tbsp peanut oil
  • 1/4-1/3 cup dark rum

Directions
  1. Combine all ingredients in a blender or food processor, pulse to combine well.
  2. Pour into a non-metal jug with a spout, cover and refrigerate overnight before using.
  3. Place meat or vegetables in a deep dish or Ziploc bag, pour aged marinade overtop.
  4. Allow to sit no longer than 45 minutes (fish, seafood) or up to 1 day (vegetables, dark meat chicken/turkey, pork) before grilling.

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Comments


I love these flavors! Thanks for the great post!


Ooh! sounds a little like "Hatian Griot", very nice indeed, may just have to try this one!!


Sounds fantastic!!!....I took the liberty of adding to marinades group.


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