Citrus Jerk Marinade
Created by Kchurchill5 on October 27, 2013
- Servings: 5
- Prep Time: 5m
- Cook Time: 0m
- Recipe #10844
Ingredients
- 1 1/2 tablespoons jerk seasoning
- 2 tablespoons fresh orange juice
- 1/2 half lemon, juiced
- 1/2 whole lime, juiced
- 1/2 teaspoon orange zest
- 1/2 teaspoon lemon zest
- 1/2 teaspoon lime zest
- 1 garlic clove, minced
- 1 shallot, minced
- 1/4 cup oil (canola oil or vegetable oil)
- Pinch red pepper flakes (optional, but I like spicy)
- Jerk seasoning blend (if you choose to make your own):
- 1/4 cup light brown sugar
- 1 tablespoon allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cumin
- 1 teaspoon red pepper flakes (more or less to taste)
- 1 teaspoon parsley
- 1 teaspoon thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
How to Make
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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.
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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.
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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.
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Step 4: Grill, Bake, Saute, and ENJOY!
Nutritional Facts
- 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