Adapted from a Diana’s Kitchen recipe, this explosively flavored marinade delivers moist juiciness often lacking in chicken dry rubs.
Combine:
1 tablespoon ground allspice
1 tablespoon dried thyme
1 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 cloves garlic, crushed
1 tablespoon Demerara or brown sugar
2 tablespoons olive oil
1/4 cup soy sauce
1/2 cup apple cider vinegar
1/2 cup orange juice
Juice of 1 lime
1 scotch bonnet or jalapeño pepper, seeded and minced
3 scallions, thinly sliced
1 tablespoon ground allspice
1 tablespoon dried thyme
1 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 cloves garlic, crushed
1 tablespoon Demerara or brown sugar
2 tablespoons olive oil
1/4 cup soy sauce
1/2 cup apple cider vinegar
1/2 cup orange juice
Juice of 1 lime
1 scotch bonnet or jalapeño pepper, seeded and minced
3 scallions, thinly sliced
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