Barrier Reef Chicken Marinade

A few months ago, I discovered there is a spice shop in downtown Charlotte called Savory Spice Shop. I have never been in a spice shop.  I LOVE Penzeys but the closest store is in Raleigh which is 2 1/2 hours away.  So I call and order what I want.  This made me want to visit this store even more.  It was an experience!  If you have a spice store near you - GO THERE!! 

This photo is from the internet site for my local store.  Don't you want to taste and smell all of these????

I bought a mix from them called Barrier Reef Caribbean Style Seasoning.  It smells fruity and spicy just how I think the Caribbean would smell! 

Now just what I am going to do with this seasoning??

I have been on a grilled chicken kick lately.  So I decided to make a marinade.

Barrier Reef Chicken Marinade

1/2 c Apple Cider Vinegar
1/3 c Coconut Aminos
1/2 c filtered water
2 t  Barrier Reef Caribbean Style Seasoning
1/2 t salt, optional

8-10 chicken thighs

Mix all ingredients together in to a bag, bowl or baking dish.  Add the chicken and let sit all day or overnight in the refrigerator.  Then throw them on the grill.

These were so delish.  You could just taste the seasoning but it was not overwhelming.

Pork Loin Rib Roast With Honey Orange Marinade

This is what I prepared for Christmas dinner....very easy!!  We joked and called it a pork chop roast. It was very moist in the center.

Recipe from http://southernfood.about.com/

Ingredients:

• 1 pork loin rib roast
• 1 cup orange juice
• 4 cloves garlic, finely minced
• 2 tablespoons spicy brown mustard
• dash Worcestershire sauce
• 2 tablespoons honey

Preparation:

Wash roast and pat dry.

Combine remaining ingredients in a large food storage bag. Add the pork roast and seal. Marinate for at least 2 hours or overnight. Heat oven to 350°. Line a roasting pan with foil.
Place the roast on a rack or atop onion slices in the prepared roasting pan. Wrap the tops of the bones with foil to keep them from becoming charred, if desired.
Roast for about 20 minutes per pound, or to 160°. Bring remaining marinade to a boil. Baste the pork with the marinade the last 15 minutes of cooking time.
Serves 6.