This assertive but playful combination of sweet spices and heat can be lightly sprinkled over Mahi-Mahi, rubbed generously onto red meats, or flavor a marinade for poultry adding the distinctive and memorable taste of the Caribbean.
INGREDIENTS:
Spices including Red Pepper and Turmeric, Salt, Sugar, Dehydrated Onion, Dehydrated Garlic, Soybean Oil, and not more than 2% Tricalcium Phosphate (added to prevent caking).
USAGE:
- Use as a Rub: Rub on both sides of meat, chicken, pork or fish before grilling or broiling. We suggest a starting application rate of 1 to 2 tablespoons of Mahi-Mahi Island Jerk Marinade to 1 pound of meat.
- Use as a Marinade: Combine 3 tablespoons of Mahi-Mahi Island Jerk Marinade with 3 tablespoons of vegetable oil, 2 tablespoons of soy sauce, and 1 tablespoon of cider vinegar. Coat 1½ pounds of chicken pieces with above marinade. Refrigerate at least 1 hour or overnight for best results. Smoke, broil or grill the flavored chicken.
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This assertive but playful combination of sweet spices and heat can be lightly sprinkled over Mahi-Mahi, rubbed generously onto red meats, or flavor a marinade for poultry adding the distinctive and memorable taste of the Caribbean.
INGREDIENTS:
Spices including Red Pepper and Turmeric, Salt, Sugar, Dehydrated Onion, Dehydrated Garlic, Soybean Oil, and not more than 2% Tricalcium Phosphate (added to prevent caking).
USAGE:
- Use as a Rub: Rub on both sides of meat, chicken, pork or fish before grilling or broiling. We suggest a starting application rate of 1 to 2 tablespoons of Mahi-Mahi Island Jerk Marinade to 1 pound of meat.
- Use as a Marinade: Combine 3 tablespoons of Mahi-Mahi Island Jerk Marinade with 3 tablespoons of vegetable oil, 2 tablespoons of soy sauce, and 1 tablespoon of cider vinegar. Coat 1½ pounds of chicken pieces with above marinade. Refrigerate at least 1 hour or overnight for best results. Smoke, broil or grill the flavored chicken.