Ingredients
-
1/2
-
1/2
-
1/4
-
1/4
-
1
-
1
-
1
-
1
-
1
-
1/2
-
1
-
1
-
3
-
4
-
Directions
Jamaican Jerk Marinade,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.,This is a very good marinade but is missing the key ingredient in a true Jamaican jerk. That ingredient is the Scotch Bonnet/Habenero pepper. While adding heat it adds fruitiness and flavor that a jalopeno can not add. You don’t need to slice and chop if you don’t like a lot of heat just pierce it with a fork while your cooking the sauce to add the flavor and heat. Taste the sauce as you go and remove It when the heat is right for you.,This was enjoyed by all at our house. We marinated it for 24 hours. Made for Name that Ingredient Tag.
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Steps
|
1
Done
|
Mix All Marinade Ingredients in a Shallow Baking Dish (i Just Use a Large Ziplock Bag For All of My Marinating). |
|
2
Done
|
Reserve 1/2 Cup to Be Used as a Dipping Sauce or Baste. |
|
3
Done
|
Add Meat to Marinade and Refrigerate For 30 Minutes to Overnight. |
|
4
Done
|
Then Grill When You Are Ready. |
