Marinades, Caribbean Recipes


When we're grilling seafood and chicken our favorite flavors are those of the Caribbean. We enjoy reliving the great Caribbean food experiences we've enjoyed on the islands right at home using these marinade recipes. Not only do these marinades add wonderful flavor to your grilled chicken and seafood they also help to keep the food moist during grilling.

Cuban Lime Marinade - Adapted from Steven Raichlen's High Flavor-Low Fat Cooking

2 tablespoons minced garlic
3/4 teaspoon salt
2 teaspoons ground cumin
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
1/2 teaspoon ground black pepper
1/2 cup fresh lime juice

Place the garlic in a mortar and pestle with the salt and mash to a smooth paste (or mash in a shallow bowl with a fork). Work in the cumin, oregano, pepper and lime juice. Add one pound of your favorite seafood or chicken. Marinate for at least six hours, stirring occasionally.


Scilly Cay Marinade - from an "Anguilla Regular"

1/3 cup orange juice
1 tablespoon orange marmalade
1 tablespoon honey
2 tablespoons smooth peanut butter
1/2 teaspoon dried tarragon
2 teaspoons Dijon mustard
1 teaspoon curry powder
2 tablespoons olive oil
Dash paprika
Salt and pepper to taste

Heat ingredients over medium high heat to liquid consistency. Brush over food often during the grilling process. This recipe makes 3/4 cup so we suggest doubling it. Due to the sugar content take care to not let this burn.

Note: Scilly Cay is a very small island located just off shore in Island Harbor, Anguilla. On it is a very popular (and costly) restaurant of the same name that is known for their lobster, crayfish and chicken bbq lunches (lunch for two, with drinks, will run you at least $200). Park at the dock, wave, and they'll send a small boat out to pick you up.

Jamaican Jerk Seasoning Recipe - Jerk-Barbecue from Jamaica by Helen Willinsky

1 onion, diced
3 scallions, finely chopped (including the green)
3 tablespoons soy sauce
1 tablespoon peanut oil
1 tablespoon cider vinegar
1 teaspoon tomato paste
2 fresh chili peppers, preferably Scotch bonnets
2 teaspoons fresh thyme leaves
2 teaspoons sugar
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon celery salt
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon freshly ground white pepper
1/2 teaspoon freshly ground black pepper

3 pounds chicken parts or pork loin.

In a food processor fitted with a metal blade (a blender will do) mix all the ingredients with the exception of the meat for about one minute, or until the marinade is the consistency of a thin paste. The mixture can be kept in a tightly closed jar in the refrigerator for up to one month. Place the chicken or pork in a large dish and pour the marinade over the meat. Turn to coat well. Marinate, covered, for approximately four hours at room temperature. Grill, keeping the meat as far away from the flame as possible, turning frequently.

Note: If you want to keep the heat down, either cut back to one chili pepper or carefully remove all the seeds. Remember when working with hot chilies to use caution. Wear rubber gloves. If you cannot wear rubber gloves, remember to not touch your face or eyes and wash your hands (knife and cutting board) thoroughly after you are done.

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Indian and Asian Marinade Recipes
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Green Beans Almondine

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Green Beans with Ginger Butter
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Green Beans with Roman Mustard
Green Beans with Shallots
Italian Green Beans (St. Anna Beans)
Lemon Green Bean & Celery Salad
Oven Roasted Green Beans
Pears with Green Beans & Bacon
Persian Green Beans & Rice (Lubia Polo)
Sautéed Green Beans with Hazelnut Crumbs
Sesame & Portobello Green Beans

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Stir-Fried Green Beans with Pork & Chilies
Sweet & Sour Green Beans
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