If you like our Jamaican Jerk Marinade, you'll love this.


YIELD
1/2 cup marinade

TIME
Active Prep: 30 min
Cook: 20 min


INGREDIENTS
  • 3 Tbsp. orange juice
  • 2 Tbsp. olive oil
  • 2 Tbsp. teriyaki or soy sauce
  • 2 Tbsp. plus 2 tsp. Cuban Island Spice
  • 1 lb. your choice of protein, vegetable, or fruit*

Add all Savory items to cart

NOTES

*We like this marinade for thin cuts of chicken or pork, shrimp, thick zucchini strips or pineapple slices. For a Paleo version, use coconut aminos in place of the teriyaki or soy sauce.



DIRECTIONS

Whisk together orange juice, olive oil, teriyaki or soy sauce, and 2 Tbsp. Cuban Island Spice. Place protein in a zip top storage bag or other sealable container. Pour marinade over top to cover and refrigerate for at least 30 min. or up to overnight. When ready to cook, remove protein from marinade (reserving marinade) and sprinkle with remaining Cuban Island Spice. Cook over medium to medium-high heat (either directly on a gas or charcoal grill or in a cast iron skillet on the stovetop) until desired doneness is reached. Meanwhile, pour reserved marinade into a small saucepan and simmer until reduced and thickened into a sauce to serve on top or alongside the cooked protein.



SERVING SUGGESTIONS

Delicious with our Caribbean Coconut Rice.

THANKS TO
Savory Spice—Sellwood/Portland, OR

NUTRITION
Dairy-Free
Nut-Free
Vegetarian



ITEMS IN THIS RECIPE

Recipe Reviews