|Nutritional Guidelines (per serving)|
|Servings: 1 cup (serves 8)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
For chicken, the suggested marinating time is two to four hours. Marinate your pork a little longer, about two to eight hours. Vegetables and meat substitutes just need a short dip of roughly 30 to 40 minutes, and if using on fish and seafood, marinate no more than 30 minutes.
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- 1 medium onion (finely chopped)
- 1/2 cup scallions (finely chopped)
- 1 hot pepper (finely chopped)
- 3 tablespoons soy sauce
- 1 tablespoon oil
- 1 tablespoon cider vinegar (or white vinegar)
- 2 teaspoons fresh thyme leaves
- 2 teaspoons sugar
- 1 teaspoon salt ( kosher or sea salt is preferable)
- 1 teaspoon Jamaican Pimento (or ground allspice)
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- Optional: 1 dash hot sauce
Gather the ingredients.
Combine all ingredients in a blender and blend until smooth. Depending on size of the blender, this process might need to be done in batches.
Use marinade right away or, if making ahead, simply store in an airtight container and keep in the refrigerator for up to 7 days. We recommend making this the day before using to let the flavors marry well; however, it is not required.