Dinner

Homemade Jerk Marinade Recipe

Name: Homemade Jerk Marinade Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Caribbean
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 (adjust to spice preference); 1 pinch Ginger (about 23g); Juice from 1/2 Lime (optional); Juice from 1/2 Lemon (optional); Juice from 1/2 Orange (optional); 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

BySimon Carel February 12, 2026February 12, 2026

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Introduction

Jerk marinade is a vibrant and spicy blend that brings authentic Caribbean flavor to your dishes. Packed with aromatic herbs, fiery peppers, and warm spices, this marinade is perfect for chicken, pork, or seafood. It’s easy to prepare and full of bold, complex taste.

A close-up view of a food processor bowl filled with a thick, coarse sauce or paste. The sauce is dark brown with visible flecks of green herbs and small pieces of other ingredients, giving it a textured, grainy look. The inside of the clear bowl has streaks of the sauce around the sides, with the plastic center post partially coated. The bowl sits on a white marbled surface with soft natural light highlighting the glossy and chunky texture of the mixture. 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 (adjust to taste)
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. Pulse until the mixture is finely chopped, pureed, or reaches your preferred texture for marinating.
Step 2: Transfer the marinade to an airtight glass jar and store it in the coldest part of your refrigerator. For longer storage, freeze the marinade in ice cube trays and transfer frozen cubes to a freezer bag.

Tips & Variations

Adjust the number of Scotch Bonnet peppers to control the heat level of the marinade. Use gloves when handling them to avoid irritation.
For a smokier flavor, try adding a bit more smoked paprika or lightly char the peppers before blending.
The optional citrus juices brighten the marinade—add them if you prefer a tangier profile.
Use the marinade on chicken, pork, fish, or vegetables for a versatile, flavorful dish.

Storage

Store the jerk marinade in an airtight glass jar in the refrigerator for up to 2 weeks. For longer storage, freeze the marinade in ice cube trays and then transfer the frozen cubes to a freezer-safe bag. Thaw in the refrigerator before use. This method keeps it fresh and ready for multiple uses.

How to Serve

A close-up view of a square glass jar with a metal latch, filled to the top with chunky dark brown sauce that has bits of green and orange visible inside. The sauce looks thick and textured, almost spilling over the jar's rim. The jar is set on a white marbled surface, with a soft focus background giving it a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make jerk marinade without Scotch Bonnet peppers?

Yes, you can substitute Scotch Bonnet peppers with habanero peppers or other hot chili peppers, though the flavor will vary slightly. For less heat, use milder peppers or reduce the quantity.

How long should I marinate meat with jerk marinade?

For the best flavor, marinate meat for at least 4 hours, preferably overnight. This allows the spices and herbs to fully penetrate and tenderize the meat.