Chicken Marinade

I"m gonna be tailgating all day Saturday at the WMZQ fest. Does anyone have a recipe for good chicken marinade, or have a recommendation for a good one to buy?

Oh my, I could go on and on and on about some delicious stuff. It depends on how you want to go. Asian, Caribbean, BBQ, Latin?

Oh my, I could go on and on and on about some delicious stuff. It depends on how you want to go. Asian, Caribbean, BBQ, Latin?

I think I'd like to have BBQ, put if you got something extra special that's not in the BBQ category that's worth a try, I'd be willing to go with that.

Hey TMC, while you're at it, do you have a good Jerk marinade?

Yes, yes I do.

Keys to this marinade are habaneros and allspice. You really can get as spicy as you want and put anything IN IT you want, but I marinate it in roasted, crushed habaneros, cracked peppercorns, garlic, lime juice, orange juice, all spice and a LITTLE nutmeg.

That sounds tasty to me.

I'm not all about exact measurements. For me, I know what I like. I like spicy, so I roast about 4-5 habaneros under the broiler or on the grill and I chop them and mash them up well. Lime juice and orange juice help to cut the heat some, and the other spices just add flavor. Don't ever add too much allspice because it can make it taste very pumpkin pie-like.

Yes, yes I do.

Keys to this marinade are habaneros and allspice. You really can get as spicy as you want and put anything IN IT you want, but I marinate it in roasted, crushed habaneros, cracked peppercorns, garlic, lime juice, orange juice, all spice and a LITTLE nutmeg.

So I'm just going to guess here, sounds like equal parts orange juice and lime juice, maybe a half cup of each. Then a few crushed garlic cloves, 2 teaspoons of allspice, 2 teaspoons of the peppercorns, a dash of nutmeg, and about 5-8 habaneros with the seeds removed, roasted, and crushed.

Am I about on target? I'm sure it's not an exact science for you, you probably just toss it in by feel.

I'm not all about exact measurements. For me, I know what I like. I like spicy, so I roast about 4-5 habaneros under the broiler or on the grill and I chop them and mash them up well. Lime juice and orange juice help to cut the heat some, and the other spices just add flavor. Don't ever add too much allspice because it can make it taste very pumpkin pie-like.

Got it, go by feel. When you do the habaneros, do you take out the seeds or leave em in?

So I'm just going to guess here, sounds like equal parts orange juice and lime juice, maybe a half cup of each. Then a few crushed garlic cloves, 2 teaspoons of allspice, 2 teaspoons of the peppercorns, a dash of nutmeg, and about 5-8 habaneros with the seeds removed, roasted, and crushed.

Am I about on target? I'm sure it's not an exact science for you, you probably just toss it in by feel.

Honestly, when I roast them I take the seeds out. Like I said in the hot sauce thread, I do love me some spicy, but the seeds are grossly hot. It's a pretty standard marinade. I haven't looked it up recently, but I bet it's similar to a lot of recipes. What makes it "yours" is whether you want citrusy or spicy.

If you're not roasting the habaneros, I would leave half the seeds in. It's pretty spicy, but not unbearable.