Dry ingredients:
1 tablespoon dried thyme
2 tablespoons ground allspice
2 teaspoons cayenne pepper
2 teaspoons black pepper
1 teaspoon ground sage
1 teaspoon ground nutmeg
1 1/2 teaspoon ground cinnamon
1 teaspoon salt
1 tablespoon garlic powder
2 tablespoons sugar
2 teaspoons white pepper
Fresh ingredients:
1 scotch bonnet pepper or equivalent (finely chopped)
1 cup finely chopped onion
4 chicken breasts or one big pork tenderloin
Wet ingredients:
1/4 cup olive oil
2 tablespoons soy sauce
1/2 cup white vinegar
1/4 cup orange juice
2 tablespoons pepper sauce (this is where the real heat comes from)
juice of one lime
Instructions:
Combine all of the dry spices (you can do this in advance). Slowly add oil, soy sauce, vinegar, orange juice and lime juice. Add pepper, onion and mix. Set aside about 1/3 of the marinade for final basting and dipping. Marinade the meat 2 - 10 hours (I find it is good to do this over night).
- Thanks to Mitch Lundquist for this great recipe!