Dominican Rum Marinade
Infuse your favorite meats and seafood with the vibrant, tropical flavors of the Caribbean using this Dominican Rum Marinade. Featuring the rich depth of dark Dominican rum paired with zesty fresh lime juice and sweet orange juice, this marinade delivers a beautiful balance of bold and bright flavors. A harmonious blend of soy sauce, olive oil, and garlic adds savory depth, while a touch of brown sugar and smoked paprika provide a subtle smoky-sweet kick. For a spicy punch, optional scotch bonnet pepper can be added, elevating this marinade into a true Dominican-inspired masterpiece. Perfect for chicken, pork, beef, shrimp, or fish, this easy-to-make marinade takes just 10 minutes to prepare, leaving you plenty of time to let the magic happen in the fridge. Pair your marinated protein with grilled vegetables, rice, or fresh salads for an unforgettable meal bursting with island-inspired tastes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.25 cups dark Dominican rum
- 3 tablespoons fresh lime juice
- 0.25 cups orange juice
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1 teaspoons dried oregano
- 0.5 teaspoons ground cumin
- 1 teaspoons smoked paprika
- 1 tablespoons brown sugar
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoons fresh thyme, chopped
- 1 pieces scotch bonnet pepper, finely chopped (optional)
Instructions
In a medium-sized mixing bowl, whisk together the dark Dominican rum, fresh lime juice, orange juice, soy sauce, and olive oil until well combined.
Add the minced garlic, dried oregano, ground cumin, smoked paprika, and brown sugar. Stir until the spices are evenly distributed.
Season the marinade with salt and black pepper, adjusting to taste.
If you desire extra heat, stir in the finely chopped scotch bonnet pepper. Handle the pepper with care and wear gloves if necessary.
Gently fold in the freshly chopped thyme for a burst of herby aroma and flavor.
Pour the marinade over your choice of protein (chicken, pork, beef, shrimp, or fish) in a large resealable bag or shallow dish. Ensure the meat or seafood is fully coated with the marinade.
Seal the bag or cover the dish, and refrigerate for at least 4 hours or preferably overnight for the best flavor infusion.
Before cooking, remove the protein from the marinade and pat it dry to achieve a nice sear or grill mark. Cook as desired and enjoy!
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4101 mg | 178% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 15.6 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 534 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
