Jamaican Jerk Marinade

(FOX Providence) - We're cooking Jamaican Jerk Marinade in the kitchen with Chef Jaime D’Oliveira from Red Stripe Narragansett.

Ingredients:

Jamaican Jerk Marinade Recipe:
1 tbsp ground Allspice
1 tbsp dried Thyme
1 ½ tsp Cayenne Pepper
1 ½ tsp fresh ground pepper
1 ½ tsp ground Sage
3 tsp ground Nutmeg
2 tbsp finely chopped Garlic or Garlic Powder
1 tbsp Sugar
¼ cup Olive Oil
¼ cup Soy Sauce
¾ cup white wine vinegar
1 cup Orange Juice
Juice from 1 Lime
1 seeded Scott Bonnet Pepper (Habanero)
1 cup finely chopped Onion
4 to 6 chicken breasts or 2 lbs pork tenderloin

Banana Guava Ketchup
1 Yellow Onion, diced
1 tbsp Vegetable Oil
5 Bananas peeled and sliced
4ozs Guava Paste
2 tbsp Brown Sugar
2 tbsp Raisins
1 tbsp Curry Powder
½ cup Orange Juice
2 tbsp white wine vinegar
4 tbsp fresh Lime Juice
Salt and Pepper to taste

Steps:

Marinade:
Combine all dried ingredients in a large mixing bowl. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice and lime juice. Add the Scotch Bonnet pepper, onions, and mix well. In a bowl covered marinate chicken or pork for at least 1 hour, longer if possible. While grilling baste with marinade. Bring the left over marinate to a boil and serve on the side for dipping.

Banana Guava Ketchup:
Saute onions in vegetable oil until transparent then add sliced bananas stirring well so they do not stick. Add guava paste, brown sugar, raisins, orange juice and 1 tablespoon of vinegar. Bring to a boil and then simmer gently for 15

Restaurant Information:
Red Stripe Narragansett
91 Point Judith Road
Narragansett, RI 02882
401.792.3200