Greg Carrier
TVWBB Member
Have used this one for a number of years for grilled chicken and pork. Smoked chicken this year for a Christmas party, and it worked very well with that cooking method, too. Enjoy!
Dry ingredients:
3 Tbs ground allspice or freshly crushed allspice berries
1 tsp ground black pepper
3 tsp ground cinnamon
1 tsp ground nutmeg
1 Tbs dried thyme or 2 tsp fresh
1 tsp salt
2 Tbs dk brown sugar
Paste:
3 scallions w/ greens
2 shallots
2 cloves garlic
2 Tbs fresh ginger, peeled
3 - 5 (or more) Scotch Bonnet or habanero peppers, to taste (for less heat, remove ribs and seeds - handle with care!)
Place all paste ingredients in a food chopper or processor and pulse to a pasty consistency.
Wet ingredients:
1/2 c orange juice (can substitute tangerine juice if preferred)
1/2 c rice wine vinegar
1/4 cup red wine vinegar
1/4 cup soy sauce (low-salt if desired)
1/4 c olive oil
Combine all dry ingredients in a quart Mason jar, swirl to mix. With occasional stirring, add wet ingredients except olive oil to the jar. Carefully add scallion paste to the mixture, and stir or swirl to disperse clumps. Add olive oil, close jar tightly. Shake vigorously until mixture is well-dispersed and resembles...well...mud. Let stand overnight before use. Makes about 2 1/2 cups or so, and is stable for months in the refrigerator (are you kidding?? - nothing can grow in this stuff!!)
Great for marinading boneless chicken or pork prior to grilling. Pierce meat throughout with a fork and place into a quart or gallon freezer bag. Add enough marinade to just cover meat, then squeeze remaining air out of bag and seal. Marinade in refrigerator at least 12 hours, or up to 24 hours depending on meat thickness and desired flavor intensity. Remove meat from bag and grill over medium-high heat, basting with additional marinade at each turn.
Dry ingredients:
3 Tbs ground allspice or freshly crushed allspice berries
1 tsp ground black pepper
3 tsp ground cinnamon
1 tsp ground nutmeg
1 Tbs dried thyme or 2 tsp fresh
1 tsp salt
2 Tbs dk brown sugar
Paste:
3 scallions w/ greens
2 shallots
2 cloves garlic
2 Tbs fresh ginger, peeled
3 - 5 (or more) Scotch Bonnet or habanero peppers, to taste (for less heat, remove ribs and seeds - handle with care!)
Place all paste ingredients in a food chopper or processor and pulse to a pasty consistency.
Wet ingredients:
1/2 c orange juice (can substitute tangerine juice if preferred)
1/2 c rice wine vinegar
1/4 cup red wine vinegar
1/4 cup soy sauce (low-salt if desired)
1/4 c olive oil
Combine all dry ingredients in a quart Mason jar, swirl to mix. With occasional stirring, add wet ingredients except olive oil to the jar. Carefully add scallion paste to the mixture, and stir or swirl to disperse clumps. Add olive oil, close jar tightly. Shake vigorously until mixture is well-dispersed and resembles...well...mud. Let stand overnight before use. Makes about 2 1/2 cups or so, and is stable for months in the refrigerator (are you kidding?? - nothing can grow in this stuff!!)
Great for marinading boneless chicken or pork prior to grilling. Pierce meat throughout with a fork and place into a quart or gallon freezer bag. Add enough marinade to just cover meat, then squeeze remaining air out of bag and seal. Marinade in refrigerator at least 12 hours, or up to 24 hours depending on meat thickness and desired flavor intensity. Remove meat from bag and grill over medium-high heat, basting with additional marinade at each turn.