Ingredients
| 1 tbsp. | ground allspice | | 1 tbsp. | ground thyme | | 1-1/2 tsp. | cayenne pepper | | 1-1/2 tsp. | freshly ground black pepper | | 1-1/2 tsp. | ground sage | | 3/4 tsp. | nutmeg | | 2/3 tsp. | cinnamon | | 2 tsp. | salt | | 2 tbsp. | garlic powder | | 1 tbsp. | sugar | | 1/2 cup | olive oil | | 1/4 cup | soy sauce | | 3/4 cup | white vinegar | | 3/4 cup | orange juice | | 1 | lime, juice of | | 1 | lg. Maui onion, chopped | | 1 bunch | green onions, finely chopped | | 1 | Scotch bonnet pepper, seeded and chopped |
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Instructions
In a large glass bowl, combine the first 10 (dry) ingredients. Using a wire whisk, slowly incorporate the oil, soy sauce, white vinegar and citrus juices. Mix in the chopped onions and pepper. Use mixture to marinate pork, lamb, goat, beef or poultry overnight before barbecuing.
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