Makes 2 cups
6 whole scotch bonnet peppers, stems removed
1 bunch green onions (about 6)
6-8 cloves garlic, peeled
2-in. piece of ginger, peeled
2 tbsp fresh thyme leaves
1 1/2 tbsp ground allspice
1/2 tsp ground nutmeg
1/2 tsp ground cloves
2 tbsp brown sugar
1 tsp salt
1 tsp freshly ground pepper
1 tbsp lime zest
1/2 cup lime juice
1/3 cup soy sauce
1/4 cup canola oil
Place all of the ingredients into a food processor or blender and blend on high until marinade is smooth and consistent. You will still have bits of green onion and pepper visible, unless you are using a high-powered blender.
To use: 1 cup will marinate approximately 12 chicken thighs or 6 chicken breasts.
Stores well in a tightly sealed container in the fridge for up to 2 weeks.
Tip: If you need or want to make this marinade gluten-free, use tamari instead of soy sauce.
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