Jerk Marinade is a fabulous classic Jamaican marinade that is loaded with spicy, tangy flavors. This recipe makes the best homemade authentic marinade which can be used to marinate chicken, pork, beef, fish, shrimp, etc.
About This Recipe
Jamaican Jerk Marinade is a classic Jamaican Marinade which is spicy from the use of Scotch Bonnet peppers, very flavourful with complex flavors from the use of various spices and aromatics and has a tinge of sweetness.
It has a perfect balance of spice, sweet, and heat and is a very versatile marinade sauce.
It has a tinge of sweetness along with spiciness and tanginess. The flavors are bold and very complex but they come together perfectly as one once the meat is grilled.
Made using basic pantry staples, this homemade recipe is highly customizable and you can control the heat level according to your taste preference.
Jamaican Jerk marinade is also popular in the United States, Canada, Europe, and Caribbean communities. And after tasting it on a trip, yours truly has become its die-hard fan as well.
A spoonful of this pungent marinade can instantly add tons of flavors to chicken or pork. You can go ahead and buy it readymade but the best one is definitely made at home. Most importantly, this jerk sauce can be made under 5 minutes in a food processor.
Mix up brown sugar, soy sauce, garlic ginger, thyme, fresh greens, and everything else and this tasty jerk sauce is ready to make jerk chicken!
This Jamaican Jerk Marinade is,
- Easy to make
- Spicy and sweet at the same time
- Perfect for Chicken & Pork marination
Juice – This jerk marinade uses lemon juice and orange juice, which provides a tangy taste in this marinade. If you cannot find orange juice, you can increase the amount of lemon juice.
Pepper – This marinade uses Scotch Bonnet peppers, where seeds are removed and then used. You can also use other spicy chilies if you are not able to find scotch bonnet peppers.
Onion, Ginger, and Garlic – Onion, Ginger, and Garlic are also used, which adds a lot of flavors in this marinade.
Sauce – Dark Soy Sauce is used that adds a nice salty sweet flavour in the sauce.
Spices – When it comes to spices, we will use black peppercorns, fresh thyme, allspice powder, nutmeg, and cinnamon powder. Along with taste, it also adds a nice aroma to the marinade.
Brown Sugar – To add that little hint of sweetness, add in brown sugar that also adds to the color of the sauce. if you do not have brown sugar, you can add in white sugar too.
Others – Apart from these, you will need onion greens, vegetable oil and vinegar.
Step By Step Recipe
Add all the ingredients in a blender.
Blend until smooth.
Frequently Asked Questions
“The scotch bonnet is the pepper of choice in the Caribbean—it’s the most widely used hot pepper in the region’s cuisine.
Other hot peppers, such as cherry peppers (wiri wiri), bird peppers, habanero, and pimento peppers are also readily available and used in various recipes, and Indian chili peppers can also be found in markets and supermarkets.
But when someone talks about hot peppers in the Caribbean, particularly in the English-speaking Caribbean, they’re almost certainly referring to the scotch bonnet pepper.
You might see them labeled in stores and markets as “hot peppers” or “big peppers.” Read more about them here.
If you cannot find scotch bonnet peppers then you may also use habanero peppers or any other spicy chili to make this marinade. Thai Bird’s eye chilies work well too.
Marinade chicken with this spicy-sweet marination, cover, and refrigerate for a minimum 4 hours. You can even marinate for more time.
Once done, remove the chicken and discard the marinade. Now cook or grill the chicken and enjoy it.
You can marinate meat and vegetables with this jerk marinade. You can also marinade seafood like fish and shrimps, but it only needs an hour of marination time.
Tougher meat can be marinated for long hours or overnight to soak up all the flavours.
A mason jar of this marinade stays fine in a refrigerator for quite a few days.
You can refrigerate it for up to a week and freeze for up to 6 months.
Pro Tips By Neha
If you are using the peppers for the first time, wear hand gloves, it might burn.
The time of marination depends on the type of meat, seafood, or vegetables. Meat needs a longer time, seafood and veggies need less time.
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Jerk Marinade Recipe
- 1 cup Onion (Chopped)
- 2 tbsp Garlic (Chopped)
- 2 tbsp Ginger (Chopped)
- 3 Spring Onion Greens (Chopped)
- 2 tbsp Fresh Thyme
- 2 tsp Salt
- 1 tbsp Brown Sugar
- ¼ cup Dark Soy Sauce
- ½ cup Vegetable Oil
- ¼ cup Vinegar
- ¼ cup Lemon Juice
- ½ cup Orange Juice
- 1 tsp Black Peppercorns
- 1 tsp All Spice Powder
- 1 tsp Nutmeg
- 1 tsp Cinnamon Powder
- 3 Scotch Bonnet peppers (Seeds Removed)
- Add all the ingredients in a blender and blend until smooth.
- Transfer the marinade in a glass jar.
- Use as required.