“This is a West Indian marinade used for generations. It's best suited for fish and game. I like it on chicken and pork. Allow meat to marinate for at least an hour before cooking. Make sure you adjust the amount of chile peppers to your taste. Also, I sometimes replace the orange juice with marmalade for a sweeter marinade.” - by Wesley Murks
Ingredients
Adjust Servings
Original recipe yields 2 cups
Directions
- In a medium bowl, combine the green onions, shallots, garlic, ginger, allspice, ground black pepper, chile peppers, cinnamon, nutmeg, salt, brown sugar, orange juice, vinegar, wine, soy sauce, oil, and molasses. Mix well, cover, and allow to sit for one hour. Stir again before using with fish or meat. Discard any remaining sauce.
Nutrition
Amount Per Serving (2 total)
- Calories
- 432 cal
- 22%
- Fat
- 28.4 g
- 44%
- Carbs
- 36.3 g
- 12%
Based on a 2,000 calorie diet
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Reviews (16)
Rate This Recipe
"I marinated a london broil for 24 hours for a party. I grilled it and served it cold...it was gone before I knew it and everyone was asking for more! Delicious!..." See more"
samsb2000
"This is an excellent marinade. I marinated chicken over night and BBQ'd it and it was the most juicy and flavorful chicken I have ever had. Thank you so much for sharing this recipe! !..." See more"
PURPLEZANNY
"I found this recipe two years ago and have used it more than 10 times for chicken because my family loved it and when I'm BBQing chicken my dad always ask me if I used 'the Arawak marinade.' Arawak BB..." See moreQ sauce is also very forgiving marinade~ once this summer I added diet 7-up soda because nobody would drink it and there was only 1 cup left. The chicken still tasted good! The combination of spices and other ingredients gave chicken slightly sweet, light tang, mouth-watering taste with marvelous aroma! The aroma is almost thearptic. *Breath in, Breath out* :)"
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