A good marinade for pork or chicken. This was one of my first recipes I posted here. Finally adding pictures.

#CA2025 tried a new marinade and everyone said it was good. That’s a feat by itself.

This recipe is really fast and easy to make. It comes in handy when making chicken wings, jamaican jerk chicken, and also fish. you can store it in the fridge for up to 2 weeks

This marinade adds a hint of the tropics to BBQ beef, chicken, or pork.

Easy and Very Good!

Awesome as injection marinade too

I love my slow cooker jerk chicken, but when I want it now this recipe works just as good. You can either let it marinate for just four hours or overnight. It is all up to you.The spice level is all up to you. It all depends on how much cayenne/scotch bonnet pepper you add to it. Either way, it is still very good and flavorful. Personally, I like a little kick to it, but that is just me.As for the soy sauce, I love to use liquid aminos. You can just use regular soy sauce instead. The measurements are exactly the same.You can use chicken wings, or thighs, or drumsticks, etc, I just prefer chicken breast.You can serve this with coconut rice and peas, plain rice, or something else.Enjoy!

Pineapple has enzymes that break down proteins. I figured I could use even the cores for meat prep, and the meat became soft and creamy. We don't buy fillet at my house anymore.This can be used with any type of meat. The pineapple cores can be frozen in Step 2, then naturally defrosted (if you apply heat, the protein-breaking enzymes will be destroyed). Of course, pineapple has the same effect. Also it gets rid of the meat odor and gives a slightly fruity taste. Recipe by miyuki12

Carne asada is a great way for the whole family to enjoy a better cut of meat in a taco rather than the usual ground beef, on a limited budget.Make a couple of tacos by adding some shredded cabbage, fresh pico de gallo, a squeeze of lime, and a drizzle of crema or slightly thinned sour cream wrapped in charred corn tortillas, and you have a healthful, delicious, balanced and inexpensive meal.If you prefer chicken, this marinade also works great with boneless, skinless chicken thighs.The recipe will make enough taco or burrito filling for 4 and is easily doubled.

Put on a 9lb brisket and smoked with apple chips for 7hours at 225ºF. Turned out good.

The rosemary and lemon zest make this marinade a great complement for the somewhat grassy and gamey flavor of lamb, but it's also great for dark meat chicken, pork chops, and beef (we especially love it with tritip!).As always, one of the most effective methods for even marinating is to put your protein in a Ziploc-type bag, pour your marinade in, coat the protein, suck all the air out of the bag before you seal it so that the bag clings to the protein, and then lay it flat in the fridge, flipping it over halfway through the marinade time. (Except in the case of something like rack of lamb where all the muscle is on one side, in which case, just leave the meat side down.)If I have a considerable about of marinade left, I often like to make extra sauce of it by bringing it to a gentle boil on medium high heat for about 1 minute with about a Teaspoon of oil (and maybe also a Tablespoon of brown sugar), and then bring the heat down to low and simmer for another 3 or 4 minutes before cutting the heat. I then just spoon it over the meat before serving, and that extra punch of flavor always goes over well.

Side dish was needed for the BBQ Italian sausages we were having with baked potatoes, threw this together with what was on hand.