isabel’s island chicken marinade
I launched HealthySeasonalRecipes.com a year ago this week. To celebrate, I want to share one of my most prized recipes. It is not mine really. I got it from a restaurant where I worked called Isabel’s on the Waterfront. Luckily, I wrote it down, because the restaurant closed down years ago. When I worked there, I made this marinade recipe so many times, I had it memorized. I think I could have made it blindfolded. It is called Island Chicken Marinade, or more fondly by the crew at Isabel’s, Buccaneer’s Marinade.
Even though Isabel’s is gone, the recipe lives on. Not only do I make it several times a year, but I pass it on A LOT! As soon as someone tries a bite of chicken marinated in this recipe they ask for the recipe. I serve it for parties of 100, or for dinner on a Tuesday night. I never get sick of it. It is good with pork loin or tenderloin, flank steak, chicken thighs and breast, scallops and even shrimp.
I make a big batch of it and freeze it in ¾ cup portions. That is enough for about two pounds of meat. So here is my happy birthday present to you so you can have it and pass it on too!
Active Time: 15 minutes
Total Time: 15 minutes
Makes: 2 3/4 cups, enough for about 7 pounds of meat
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons canola oil
- 1 large onion, peeled and chopped
- 2 tablespoons chopped garlic
- 1/3 cup packed dark brown sugar
- 1 ½ teaspoon ground allspice
- ¾ teaspoon dry thyme
- ¾ teaspoon black pepper
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- Pinch cayenne
- ½ cup reduced-sodium soy sauce or tamari
- ½ cup red-wine vinegar
- Heat olive and canola oil in a large saucepan over medium heat. Add onion and garlic, cover and cook, removing lid to stir often, until the onions are softened but not browned, 4 to 6 minutes. Stir in brown sugar, allspice, thyme, pepper, cloves, cinnamon and cayenne and remove from the heat. Stir in soy sauce or tamari and red wine vinegar. Cool completely before marinating meat.
Marinating Times: 15 to 30 minutes for seafood or tofu. 2 to 24 hours for chicken or pork. 4 to 24 hours for steak. Discard used marinade and do not re-use.