Jamaican Jerk Marinade
Author: Erik Nelson, Ruth's Diner
Ingredients
1/2 cup olive oil
1/4 cup white vinegar
Juice of 2 limes
2 tablespoons sugar
1 green onion, minced
1 1/2 tablespoons minced garlic
1 serrano pepper, seeded and minced
2 teaspoons thyme leaves
1 teaspoon allspice
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon cayenne pepper
Directions
Mix all ingredients together, marinate chicken, refrigerated, for 12-24 hours. Dispose of used marinade. Grill over high heat of charcoal, mesquite (or a combination of the two), or gas.
Recipes
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