Marinades & Dressings

Pork or Chicken Jerk Marinade

Ingredients

Jerk Marinade:

• 2 teaspoons allspice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 onion
• 8 cloves garlic or 1 whole head
• 1 (1-inch) piece fresh ginger, sliced
• 3 scallions, sliced
• 3 limes, juiced
• Splash low-sodium worchester sauce
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 6 sprigs fresh thyme, leaves picked
• 1 Scotch bonnet pepper, halved, plus more to taste
• 1/4 cup packed light splenda brown sugar
• 1 whole free-range chicken (about 5 pounds), cut into 10 pieces
• Limes, for garnish
• Parsley, for garnish
• ¼ cup miso

Directions

Begin by making the jerk marinade. Combine all the marinade ingredients in a blender and process until you have a smooth puree.

Add chicken or pork pieces into a large resealable plastic bag and pour in the marinade. Put the bag into a baking dish and let marinate in the refrigerator overnight.

Preheat oven to 300 degrees F.

Bake in the oven "low and slow" until chicken is tender, about 1 hour. Remove the chicken or pork from the baking sheet to a serving platter and garnish with limes and parsley before serving.

Mango Dressing

2 cups very ripe mango chunks

¼ cup lime juice

¼ cup fresh orange juice

¼ cup cider vinegar

½ teaspoon grated orange peel

Pinch of ground ginger

In a blender, combine all the above ingredients and whirl until very smooth.  Use on a nice green salad or a fruit salad.  Will keep up to a week.

Refreshing Cucumber Marinade with Dill

1 English cucumber

½ cup rice vinegar

3 packets artificial sweetener

1/8 to ¼ cup chopped dill

Slice cucumber, mix ingredients and marinated for 2 hours.