Caribbean Marinade Recipes

CITRUS-SPICE CARIBBEAN/CUBAN MARINADE FOR PORK, BEEF, CHICKEN

Citrus-Spice Caribbean/Cuban Marinade for Pork, Beef, Chicken image

The perfect blend of citrus and spice for a taste straight from the islands. Prep time doesn't include marinating time.

Provided by LizzyGirl09

Categories Caribbean

Time 10m

Yield 1 marinade, 4 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup olive oil
2 tablespoons orange juice
2 tablespoons lime juice
2 -4 garlic cloves, minced
1/2 cup finely chopped onion
2 teaspoons ground black pepper
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 dash ground cloves
1 teaspoon chili powder

Steps:

Combine all ingredients in a heavy-duty Ziploc bag or glass pan.
Add your choice of pork, beef, chicken or fish.
Marinate for at least two hours.
Prepare in your preferred method of cooking.

CARIBBEAN MARINADE

Caribbean Marinade image

Have had this recipe in my files for years - not sure where I found it. The citrus juice in this marinade helps to tenderize pork or chicken.

Provided by DailyInspiration

Categories Caribbean

Time 10m

Yield 1/2 cup

Number Of Ingredients 11

Ingredients

2 tablespoons lime juice
1 tablespoon vegetable oil
1 tablespoon soy sauce
2 green onions, chopped
2 garlic cloves, minced
1 jalapeno pepper, seeded, and finely diced (for more heat leave in the seeds)
1/2 teaspoon hot pepper sauce
1 teaspoon ground allspice
1 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon ground black pepper

Steps:

In a glass jar with a tight fitting lid, combine all ingredients and shake well, until thoroughly mixed. Use as a marinade or basting sauce.

Nutrition Facts : Calories 346.7, Fat 28.2, SaturatedFat 3.8, Sodium 2153.7, Carbohydrate 23.7, Fiber 6, Sugar 4.5, Protein 6.8

CARIBBEAN CHICKEN (MARINADE)

Caribbean Chicken (Marinade) image

Inspired by jerk chicken for my family and we just love it! Use the seeds in the peppers if you like the heat. Hope you enjoy it!

Provided by little_wing

Categories Caribbean

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 -6 eight-ounce boneless chicken breasts or 4 -6 chicken thighs
3 jalapeno peppers, seeded and sliced
3 garlic cloves, sliced
1/2 cup vinegar
1/2 cup soy sauce
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Combine the jalapeño pepper, garlic, vinegar, soy sauce, cinnamon, nutmeg, cloves, salt and pepper. Coat the chicken breasts and let marinate overnight.
Choose your favorite cooking method to prepare the chicken. We like kabobs on the grill with fruit and veggies.

BRILLIANT JAMAICAN JERK MARINADE

Brilliant Jamaican Jerk Marinade image

This recipe comes from the cookbook, "Eat Caribbean" by Jamaican, Virginia Burke. Jerk is a style of cooking developed by the "maroons" (run away slaves ) of Jamaica. There are very many versions of Jamaican Jerk Marinades. It can be used on on pork, chicken or fish. A blender or food processor can be used to make quick work of all the chopping.

Provided by WizzyTheStick

Categories Caribbean

Time 15m

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

6 scallions, greens only, thinly sliced
2 large shallots, finely minced
2 large garlic cloves, finely minced
1 tablespoon fresh ginger, finely minced
1 tablespoon scotch bonnet pepper, seeded ribbed and finely minced
1 tablespoon ground allspice (use whole allspice berries, lightly toasted in a skillet, then ground fine)
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
1 tablespoon dark brown sugar
1/2 cup fresh orange juice
1 lime, juice of
1/4 cup red wine vinegar
1/4 cup soy sauce
1/4 cup olive oil

Steps:

In a bowl, combine scallion greens, shallots, garlic, ginger, and Scotch Bonnet pepper.
In another bowl, combine allspice, black pepper, cayenne, cinnamon, nutmeg, thyme, dark-brown sugar, salt and pepper.
Mix thoroughly.
Whisk in orange juice, vinegar, lime juice, and soy sauce.
Slowly drizzle in oil, whisking constantly.
Add the reserved scallion mixture; stir to combine.
Let rest at least one hour.
Wash chicken, pork, or fish well, pat dry and place in a bowl.
Add sauce; rub in well.
Cover and refrigerate overnight.
Before cooking, scrape paste off of the meat.
Grill over charcoal.
You may add water-soaked allspice berries to the coals for smoke and additional flavor.
Serve with Jamaican "rice and peas".

Nutrition Facts : Calories 76.6, Fat 5.6, SaturatedFat 0.8, Sodium 406.2, Carbohydrate 6.1, Fiber 0.8, Sugar 2.9, Protein 1.3

JAMAICAN MARINADE

Jamaican Marinade image

Try this recipe as a marinade for the Jamaican Grilled Chicken Wings. Recipe courtesy of Bahama Breeze's Restaurant.

Provided by diner524

Categories Onions

Time 10m

Yield 1 1/2 cups, 12 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
2 tablespoons jamaican jerk spice
1/4 cup orange juice
2 tablespoons soy sauce
1/4 cup rice wine vinegar
1 tablespoon dark Jamaican rum
1 lime, juice of
1 scotch bonnet pepper, seeded and minced (or habaÃƒ ero pepper)
2 garlic cloves, minced
1/2 cup red onion, chopped
2 green onions, chopped
1/2 teaspoon creole seasoning

Steps:

Slowly add the olive oil to the jerk seasoning stirring with a wire whisk.
Then add all remaining ingredients; stir. Refrigerate.
Makes 1 ½ cups marinade, enough to marinate about 12 servings.

Nutrition Facts : Calories 54, Fat 4.5, SaturatedFat 0.6, Sodium 168.9, Carbohydrate 2.6, Fiber 0.4, Sugar 1.1, Protein 0.6

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