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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (81g) Recipe makes 6 servings |
||
| Calories 119 | ||
| Calories from Fat 83 | (69%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.3g | 14% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 6.6g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1062mg | 44% | |
| Potassium 131mg | 3% | |
| Total Carbohydrate 7.8g | 2% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 4.6g | ||
| Protein 1.8g | 3% | |
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
Directions
1
Mix all marinade ingredients in a shallow baking dish (I just use a large ziplock bag for all of my marinating).2
Reserve 1/2 cup to be used as a dipping sauce or baste.3
Add meat to marinade and refrigerate for 30 minutes to overnight.4
Then grill when you are ready.
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- Course > Condiments, etc. > Marinades & Rubs
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- Main Ingredient > Meat > Poultry > Turkey
- Cuisine > North American > United States > Western > Californian
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- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
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- Occasion > Dinner Party
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- Occasion > Holiday/Event > Religious > Easter
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- Occasion > Taste/Mood > Romantic
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- Dietary > Low in... > Low Cholesterol
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Featured Reviews for This Recipe
From: SPrins
On Aug 8, 2007
Oh Wow!! This is so good! I agree it does not taste like Jamaican Jerk Chicken, but the flavors are wonderful!! Thanks
From: Chef #410733
On Dec 18, 2006
Delicious! I cooked some pork loin, with the jerk marinade, in my slow cooker for hours. It was sooo good!!! i can't wait to make it again thx
From: robinjoy
On May 13, 2002
Oohhh this is so good. The best barbecue! I used chicken legs and thighs, and marinated for about 30 hours. Also used mesquite chips that had soaked in water for lots of smoke.
From: Luke "The cheap CON-A-SAUR"
On Aug 17, 2003
Mild to Medium Heat. But SoOoOoO good! I served it at a BBQ with extra hotsauce and scothbonne puree for thos who wanted more Heat! I also loaded up on the ginger (love that stuff) ... I just bought a little root and prepared the entire marinade in the blender!! The myriad of flavors jerk is so famous for came out in full force .. I'm still getting pats on the back ... and requests to have another BBQ
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