Jerk Marinade

~Jerk Marinade~

Can be used with 2 pork tenderloins, 6 bone-in chicken thighs, 2 - 4 bone-in chicken breasts or 2 lb. drained firm tofu.

¾ tsp nutmeg

1 TBSP allspice

1 TBSP thyme

1 ½ tsp cayenne pepper

¾ tsp ground cinnamon

1 ½ tsp black pepper corns

1 bunch cilantro

1 Scotch Bonnet pepper or 2 Habanero peppers

4 cloves garlic

1 TBSP ginger

½ cup gluten free Tamari

½ cup lime juice (about 5 limes)

3 TBSP olive oil

3 TBSP honey (optional)

Combine all the spices, seasonings and liquids in a blender or food processor and blend, scraping down the sides if needed.

Marinate with preferred protein for at least an hour or even overnight.

~Tips~

Make a few slices in the meat, before marinating, to increase the flavor.

Doubled or triple for larger events or to freeze pre-marinaded meat for anther time.

This can also be used to flavor rice or sautéed riced cauliflower.

Enjoy!

Happy Cooking

Anne Barbo Moon

Disclaimer:

While we have more than eleven years’ experience of navigating the world as the parents of a child with Celiacs, we are not physicians, nutritionists, or other licensed medical professionals. The material and content contained in the Services is for informational purposes only and are not intended to serve as a substitute for consultation, diagnosis or medical treatment by a licensed medical professional. Please consult your doctor for any medical or health-related questions. The information contained in the Services should NOT be used to disregard medical or health-related advice from a physician or licensed medical professional.