Jamaican Jerk Marinade

My husband and I developed this Jerk Marinade in 2004, over a bottle of rum and a late night of cooking when we lived in South Florida. We used it to make lots of Jerk Chicken or Jerk Pork and ate this on a semi regular basis. Life on the beach was so carefree living under blue skies and steps away from the beach. It may not have been the healthiest way of living but it sure was fun. During a birthday celebration over the weekend we whipped this recipe up and used it with extra firm tofu. The result was absolutely delicious!

Serves 16

1 onion onion, sweet, raw
6 stalk  green onions
2 item   pepper, scotch bonnet
1 fl oz  lime juice, raw
1 cup  orange juice, raw
.5 cup   vinegar, distilled
.5 cup   tamari, gluten free, reduced sodium
.5 cup   olive oil
2 tbsp   sugar, granulated
3 tbsp   garlic powder
1.5 tsp  cinnamon, ground
3 tsp     pepper, black, ground
3 tsp     pepper, red or cayenne
3 tsp     thyme, dried, leaves
2 tbsp   allspice, ground
Recipe Directions:
Place all ingredients in a high speed blender and blend on high until thoroughly mixed.  Use
half of the mixture to marinade tofu, meats or vegetables.   Grill tofu
(or desired item) on natural wood charcoal grill and brush on a bit of sauce while grilling.   Serve additional sauce at the table as a condiment.
Nutrient Analysis per Serving:
Calories: 103.4              
Total Fat: 7.1
Saturated Fat: 1.0
Trans Fat:  0.0
Polyunsaturated Fat:  0.0
Monounsaturated Fat: 0.0         
Cholesterol: 0.0
Sodium: 354.9
Carbs: 8.6              
Fiber: 1.1
Protein: 1.9
  • Anonymous says:

    .5 how many cups does that equal?

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