Jerk Marinade

This homemade jerk marinade is made from scratch with fresh ingredients for bold, authentic Jamaican flavor. Use it on chicken, pork, shrimp, and more for a Caribbean experience every time.

Course Sauce, Seasoning, spices

Cuisine Jamaican

Keyword jerk marinade

Prep Time 10

Total Time 10

Servings persons

Calories 38kcal

Author Tanya Harris

Equipment

Ingredients

1 Yellow onion chopped
7 Green onions chopped
4 Scotch bonnet peppers you can use habanero peppers as a substitute
4 stalks Fresh thyme
2 cloves Garlic
1 inch Ginger peeled
3 tablespoons Soy sauce
3 tablespoons Canola oil
2 tablespoons Lime juice
2 tablespoons White vinegar
1 tablespoon Brown sugar
1 tablespoon Allspice berries
2 teaspoons Ground black pepper
1 ½ teaspoons Salt
½ teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
1 teaspoon browning optional

Instructions

Place all of the ingredients into a blender. Blend until you get a smooth paste.
Use jerk marinade over your favorite proteins and vegetables before cooking.

Notes

Use about 3-4 tablespoons of marinade per 1 pound of meat.
For best results, let your meat marinate for at least 24 hours to allow the flavors to penetrate fully.
This marinade can be stored in an airtight container in the refrigerator for up to a week. Always discard any unused marinade that has come into contact with raw meat.

Nutrition