- Yield: Marinade for 20 lbs. of chicken, beef, pork or seafood
Jerk Marinade
Recipes submitted by Eric Rusch, Executive Chef and Manager of Peak Lodge, Killington (Vt.) Resort.
Ingredients
- white onions - 6
- dried thyme - 1 tsp.
- garlic cloves - 10
- fresh ginger - 1/4 lb.
- vegetable oil - 1/2 gal.
- chicken stock - 1/2 gal.
- soy sauce - 1/4 gal.
- scallions - 10
- black pepper - 1 tsp.
- kosher salt - 1/8 cup
- red pepper flakes - 1/4 cup
- fresh habanero peppers - 3
