Name: Flavorful Jerk Marinade Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Jamaican
Ingredients: 1 medium Onion, chopped in quarters; 5 stalks Escallion, cut in half; 1 bunch Thyme, hard stems removed; 1 head Garlic, 12–15 cloves; 2 Scotch Bonnet Peppers, more or less depending on preference; 1 pinch Ginger (approximately 23g); 10 Whole Pimento Seeds (allspice berries); 2 tsp Smoked Paprika; 1 tsp Ground Cinnamon; 1 tsp Ground Nutmeg or freshly grated; 1/4 tsp Ground Allspice; 1/8 tsp Ground Cloves; 2 tbsp Soy Sauce; 1/2 tbsp Browning or Homemade Browning Sauce; 1 tbsp Honey; 2 tbsp Brown Sugar; Juice from 1/2 Lime (optional); Juice from 1/2 Lemon (optional); Juice from 1/2 Orange (optional)

Jump to Recipe

Introduction

This vibrant jerk marinade is packed with bold, spicy flavors that bring authentic Caribbean heat to your dishes. Perfect for marinating chicken, pork, or seafood, it combines fresh herbs and aromatic spices for a truly unforgettable taste.

A clear glass jar with a metal clasp lid is open, showing a thick, chunky sauce inside. The sauce is dark reddish-brown with bits of green herbs and small textured pieces throughout, giving it a rich, hearty look. The jar rests on a surface with a white marbled texture, bright and clean, with the orange rubber seal of the lid visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium onion, chopped in quarters
5 stalks escallion, cut in half
1 bunch thyme, hard stems removed
1 head garlic, 12–15 cloves
2 Scotch bonnet peppers, adjusted to preference
1 pinch ginger (about 23g)
10 whole pimento seeds (allspice berries)
2 tsp smoked paprika
1 tsp ground cinnamon
1 tsp ground nutmeg or freshly grated
1/4 tsp ground allspice
1/8 tsp ground cloves
2 tbsp soy sauce
1/2 tbsp browning or homemade browning sauce
1 tbsp honey
2 tbsp brown sugar
Juice from 1/2 lime (optional)
Juice from 1/2 lemon (optional)
Juice from 1/2 orange (optional)

Instructions

Step 1: Add all ingredients to a food processor or blender.
Step 2: Pulse until the mixture is finely chopped, pureed, or reaches your desired texture.
Step 3: Transfer the marinade to an airtight glass jar and store in the coldest part of your refrigerator.
Step 4: Alternatively, freeze the marinade in ice cube trays. Once frozen, transfer the cubes to a freezer bag for easy portioning.

Tips & Variations

Adjust the number of Scotch bonnet peppers to control the heat level.
Use fresh nutmeg for a more vibrant flavor compared to ground.
Substitute soy sauce with tamari for a gluten-free option.
Add a splash of rum for an extra layer of Caribbean authenticity.
Marinate your protein for at least 4 hours, preferably overnight, to maximize flavor absorption.

Storage

Store the jerk marinade in an airtight glass jar in your refrigerator for up to 2 weeks. For longer storage, freeze it in ice cube trays and then transfer to a freezer-safe bag; marinade cubes can be kept for up to 3 months. Thaw frozen marinade cubes in the refrigerator before use.

How to Serve

A close-up view of a food processor bowl filled with a thick, chunky sauce or paste that is dark brown with small bits of green herbs and seeds mixed in. The texture looks slightly coarse, with a moist appearance and oily sheen. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this marinade for vegetables?

Yes! This jerk marinade works wonderfully on hearty vegetables like cauliflower, mushrooms, or sweet potatoes. Marinate for at least 30 minutes before cooking.

What if I don’t have Scotch bonnet peppers?

If Scotch bonnet peppers aren’t available, you can substitute with habanero peppers or a mix of hot chili peppers. Use sparingly since they are quite spicy.