More spicy than hot, this gluten free jerk marinade brings together the flavours of allspice, cinnamon, and nutmeg with citrus and a hint of pepper. It’s also easy to throw together. Mix it up and toss it in a sealed container with some chicken or pork in the morning and that night you’ll have a sweet & savory dinner ready in under 30 minutes. It also makes a great hostess gift for those summer bbq’s. Mix it up in a mason jar, tie it with a pretty bow and top it off with cooking instructions. You’ll most certainly be invited back!
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gluten free jerk marinade
What you’ll need:
1/4 cup orange or pineapple juice
3 tablespoons gluten free soy sauce (We use Kikkoman)
1 tablespoon canola oil
1 tablespoon cider vinegar
dash of hot pepper sauce
2 teaspoons sugar
1 teaspoon ground allspice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
hot pepper flakes to taste
ground black pepper to taste
What you’ll do:
Mix all ingredients together. Store in sealed container for up to one week in refrigerator.
To use, toss with two to four chicken breasts or pork chops in a tight fitting sealed container and refrigerate for at least 20 minutes. Be sure to give it a shake once in a while so that all of the bits of meat get coated with the good stuff! Grill on low on preheated bbq, turning every 5 minutes until finished. It should take about 20 minutes depending on the cut of meat.
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Gluten free recipes from Red Deer, Alberta, Canada