Jerk Marinade is a fabulous classic Jamaican marinade which is loaded with spicy, tangy flavours. This recipe makes the best homemade authentic marinade which can be used to marinate chicken, pork, beef, fish, shrimp etc. Here is how to make Jerk marinade Recipe at home.
I love tropical sides, drinks and meals like Strawberry Salsa, Mango Smoothie Bowl, Frozen Strawberry Margarita, Sesame Pineapple Pepper Fry. However, there is more to tropical cuisine than fruits. Take Jerk Marinade for instance which is used as a hot spice mixture to marinate meat.
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 flavours to chicken or pork. You can go ahead and buy it readymade but the best one is out and out 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!
What is Jerk Marinade?
Jerk Marinade is a classic Jamaican Marinade which is spicy from the use of Scotch Bonnet peppers, very flavourful with complex flavours 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. Made using basic pantry staples, this homemade recipe is highly customisable and you can control the heat level according to your taste preference.
What does Jerk Marinade taste like?
It has a tinge of sweetness along with spiciness and tanginess. The flavours are bold and very complex but they come together perfectly as one once the meat is grilled.
What is Scotch Bonnet Peppers?
“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.
Can I use any other pepper instead of Scotch Bonnet Pepper?
If you cannot find scotch bonnet peppers then you may also use habanero peppers or any other spicy chilli to make this marinade. Thai Bird’s eye chillies works well too.
How long can we store Jerk Marinade?
A mason jar of jerk marinade stays fine in a refrigerator for quite a few days. You can refrigerate it for up to a week and freeze for upto 6 months. So, keep it ready if you are planning a sizzling meal or a party and use it to make waves on the table in minutes. Here’s my recipe to make this one of its kind marinade.
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How to make Jerk Marinade Step by Step
Add all the ingredients in a blender.
Blend until smooth.
Jerk Marinade Recipe
Jerk Marinade Recipe
Jerk Marinade is a fabulous classic Jamaican marinade which is loaded with spicy, tangy flavours. This recipe makes the best homemade authentic marinade which can be use to marinate chicken, pork, beef, fish, shrimp etc.
- 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
- 1/4 cup Dark Soy Sauce
- 1/2 cup Vegetable Oil
- 1/4 cup Vinegar
- 1/4 cup Lemon Juice
- 1/2 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.
If you cannot find scotch bonnet peppers then you may also use habanero peppers or any other spicy chilli to make this marinade. Thai Bird's eye chillies works well too.
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