A unique barbecue marinade made with seasonings, hot chilies, soya sauce, wine vinegar and other ingredients used to marinade meats such as pork and chicken.

3 Green onions, thickly sliced 3
1 small Scotch bonnet pepper chili pepper seeded & chopped 1 small
2 Garlic clove, quartered 2
1-inch piece Fresh peeled ginger, coarsely chopped 2.5 cm
2 tbsp Red wine vinegar 25 mL
2 tbsp Soya sauce 25 mL
2 tbsp Vegetable oil 25 mL
1 tbsp Brown sugar 15 mL
2 tsp Chopped fresh thyme or 1/2 tsp[2 ml] dried 10 mL
1-1/2 tsp Ground allspice 7 mL
1/4 tsp Cinnamon 1 mL
1/4 tsp Nutmeg 1 mL
Salt & Pepper to taste

Put all ingredients in a food processor and puree until smooth.

Place chicken or pork in plastic freezer bag, add marinade. Close and kneed bag until meat is well coated. Refrigerate for at least 4 hours. Remove meat from marinade, grill on pre-heated greased grill over medium heat, turning occasionally and brushing with marinade, until nicely browned and cooked through. For chicken until no longer pink, and for pork just until a hint of pink inside.

NOTE:Wear rubber gloves when handling hot chilies to prevent burns. Substitute 2 or 3 Jalepeno peppers for the Scotch bonnets, if desired.

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