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Flavorful Jerk Marinade Recipe

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★★★★★

4.9 from 110 reviews

A vibrant and flavorful traditional Jamaican jerk marinade made with fresh herbs, spices, peppers, and a balance of sweet and tangy ingredients. This versatile marinade is perfect for adding authentic island flavor to meats, seafood, or vegetables.

Ingredients

Scale

Vegetables and Herbs

  • 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

Spices and Seasonings

  • 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

Liquids and Sweeteners

  • 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

  1. Prepare Ingredients: Gather all the ingredients as listed, ensuring the herbs are fresh and the Scotch Bonnet peppers are adjusted to your heat preference. Chop the onion into quarters and cut the escallion stalks in half to facilitate blending.
  2. Blend the Marinade: Add all ingredients to a food processor or blender. Pulse until the mixture reaches a finely chopped or pureed texture, depending on your desired consistency for the marinade.
  3. Store Properly: Transfer the jerk marinade into an airtight glass jar. Store in the coldest part of your refrigerator to maintain freshness. For longer storage, freeze the marinade in ice cube trays, then transfer the frozen cubes to a freezer bag for convenient use later.

Notes

  • Adjust the number of Scotch Bonnet peppers based on your heat tolerance; these peppers are very spicy.
  • The optional citrus juices add a tangy brightness but can be omitted if you prefer a less acidic marinade.
  • Freezing the marinade in ice cube trays allows for easy portioning and quick thawing when needed.
  • This jerk marinade is versatile and can be used on chicken, pork, seafood, or vegetables.
  • Let the marinated meat rest for at least 2 hours, or preferably overnight, to enhance flavor absorption.

Keywords: Jerk marinade, Jamaican marinade, spicy marinade, island flavor, Scotch Bonnet, allspice, jerk seasoning

Find it online: https://annakocht.com/flavorful-jerk-marinade-recipe/