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Jerk Marinade for Chicken or Pork

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Margi Cintrano View Drop Down
Master Chef
Master Chef

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6287
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Jerk Marinade for Chicken or Pork
    Posted: 14 September 2012 at 09:28
HOW DO YOU MARINADE YOUR CHICKEN OR PORK ? Would enjoy hearing all your grill secrets.
Almost all marinades are constructed on similar acid, salt, alliums, sugar or syrup, chili peppers & herbs.
Here is a lovely marinade for 2 pounds of chicken skin on or pork boneless shoulder or lion of pork or chops:
6 tblsps vegetable oil
1/4 cup fresh lime juice
4 scallions coarsely chopped
4 Scotch Bonnet chili peps or Habaneros stemmed, seeded and coarsely chopped
3 garlic cloves minced
2 tblps minced fresh ginger
1 tblsp packed brown sugar
2 tsps allspice
1 tsp kosher salt plus more to taste
1/4 tsp freshly ground blk. pepper
2 tblsps  white wine vinegar
1. purée 4 tblps veg. oil with the next 10 ingredients in a food processor until smooth
2. transfer 1/4 the marinade to a small bowl and make the sauce
3. whisk vinegar in with remaining veg. oil and season to taste with salt
4. put the meat in a ceramic or metal or glass casserole and toss with the remaining marinade
5. cover and chill for no less than 3 hrs. or overnight if you wish
6.  preheat grill and then, remove meat from marinade and pat dry.
7. Grill the meat to your likeness.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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