Citrus Jerk Marinade
Recipe: #10844
October 27, 2013
Categories: Carribbean, 5-Minute Prep, Sunday Dinner, Marinate Low Carbohydrate, No Eggs, Non-Dairy, Vegan, Vegetarian, Spices, Oil, Marinades and Brines, more
"One of my favorite marinades. Not only for chicken; but, pork, beef, and seafood. Now, I often make my own Jerk seasoning blend; but, there are many good blends available these days. Badia makes a delicious one, which I keep on hand at all times. It is inexpensive, available at many grocery stores, Mexican markets or online. But, I have included a basic Jerk seasoning recipe below if you prefer to use your own. This marinade combines a nice mix of the seasoning blend, fresh fruit juice; and a bit of onion/garlic flavor. Really delicious. Prep time, does NOT include marinating time."
Original is 5 servings
Ingredients
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- Jerk seasoning blend (if you choose to make your own):
Nutritional
- Serving Size: 1 (79 g)
- Calories 196.7
- Total Fat - 14 g
- Saturated Fat - 2 g
- Cholesterol - 0 mg
- Sodium - 1167.1 mg
- Total Carbohydrate - 20.3 g
- Dietary Fiber - 1.7 g
- Sugars - 13.5 g
- Protein - 0.8 g
- Calcium - 50.2 mg
- Iron - 1.2 mg
- Vitamin C - 20.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Marinade ... Add the Jerk seasoning and the remaining seasoning to a bowl (non-reactive, glass NOT metal), or a ziplock bag and mix. I just seal and shake using a ziploc bag - my favorite method. Then add your protein.
Step 2
Seafood, obviously shouldn't marinate longer than 1 hour. Scallops and shrimp, about 30 minutes. This is because of the amount of citrus; which actually starts to cook the seafood. Heartier cuts of chicken, bone in/skin on breasts can go all day; but not over night. Boneless skinless pieces; no longer than 4 hours for me, or less. Pork tenderloin, all day; but, larger loins can go over night.
Step 3
Optional Jerk Seasoning ... This is a basic blend which is pretty good. I make this recipe myself and keep it on hand quite often. But living in FL with the humidity; and, the sugar in the seasoning - it doesn't last too long. So, the Badia I mentioned in the intro, is a nice substitute. And, being commercial produced, it holds up much longer; which I keep a bottle on hand, when I only need a small amount.
Step 4
Grill, Bake, Saute, and ENJOY!
Tips
No special items needed.
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