Dinner

Spicy Jamaican Jerk Marinade Recipe

Name: Spicy Jamaican Jerk Marinade Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Jamaican
Ingredients: 1/2 large Onion, chopped; 4 cloves Garlic, peeled and crushed; 1/2 thumb-sized piece Ginger, peeled and sliced; 4-5 sprigs Fresh thyme, leaves only; 2 Green onions, chopped; 2 Scotch bonnet peppers, stems removed; 1 tablespoon Lemon juice, freshly squeezed; 2 tablespoons Cooking oil (vegetable or canola); 2 tablespoons Brown sugar; 1 teaspoon Ground allspice; 1 teaspoon Black pepper, freshly ground; 1 teaspoon Salt, to taste; 1/2 teaspoon Ground cinnamon; 1/2 teaspoon Ground nutmeg; 2 teaspoons Chicken bouillon powder (or vegetable bouillon for vegetarian option)

BySimon Carel October 21, 2025October 21, 2025

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Introduction

Jamaican jerk marinade is a vibrant and flavorful blend of spices and herbs that brings a fiery kick to your favorite proteins and vegetables. With a perfect balance of heat, sweetness, and warmth, this marinade is a classic Caribbean favorite that transforms any dish into a spicy delight.

The dish shows several pieces of grilled meat coated in a thick, dark green sauce with visible herbs and small seeds. The sauce looks rich with a somewhat chunky texture, covering the meat well but leaving some charred spots of the grilled pieces visible, especially on one piece near the front. The meat has a slightly shiny surface from the sauce, and the whole dish sits inside a white dish that contrasts with the green sauce. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 large onion (chopped)
4 cloves garlic (peeled and crushed)
1/2 thumb-sized piece ginger (peeled and sliced)
4-5 sprigs fresh thyme (leaves only)
2 green onions (chopped)
2 Scotch bonnet peppers (stems removed)
1 tablespoon lemon juice (freshly squeezed)
2 tablespoons brown sugar
2 tablespoons cooking oil (vegetable or canola oil)
1 teaspoon ground allspice
1 teaspoon black pepper (freshly ground)
1 teaspoon salt (to taste)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons chicken bouillon powder (use vegetable bouillon for vegetarian)

Instructions

Step 1: Prepare the ingredients by chopping the onion, peeling and crushing the garlic, slicing the ginger, and chopping the green onions.
Step 2: Place all ingredients—onion, garlic, ginger, thyme leaves, green onions, Scotch bonnet peppers, lemon juice, brown sugar, cooking oil, allspice, black pepper, salt, cinnamon, nutmeg, and chicken bouillon—into a blender or food processor.
Step 3: Blend until smooth and thick, scraping down the sides occasionally to ensure everything mixes evenly.
Step 4: Use the marinade immediately to coat chicken, pork, seafood, or vegetables. For best flavor, marinate for at least 2 hours or preferably overnight.
Step 5: Store any leftovers in an airtight container in the refrigerator for up to one week or freeze in ice cube trays for up to three months.

Tips & Variations

Use gloves when handling Scotch bonnet peppers to avoid skin irritation and wash hands thoroughly afterward.
Adjust the number of Scotch bonnet peppers to control the heat level according to your preference.
For a smoky flavor, try adding a small amount of smoked paprika or use the marinade on grilled meats.
Vegetarians can substitute chicken bouillon with vegetable bouillon to keep the marinade plant-based.

Storage

Store the marinade in an airtight container in the refrigerator for up to one week. For longer storage, freeze the marinade in ice cube trays for up to three months. Thaw frozen cubes in the refrigerator before using. This makes it easy to portion out small amounts as needed.

How to Serve

The dish shows several pieces of dark brown grilled chicken submerged in a thick, greenish-brown sauce. The sauce has a slightly chunky texture with visible bits of herbs and spices throughout. The chicken pieces have grill marks and a crisp, slightly charred surface. The dish is served in a white bowl placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this marinade less spicy?

Yes, reduce or omit the Scotch bonnet peppers to lower the heat. You can also substitute with milder peppers like jalapeños or serranos while maintaining flavor.

What proteins work best with Jamaican jerk marinade?

This marinade pairs wonderfully with chicken, pork, seafood, and even vegetables. It’s especially popular on grilled or roasted meats for an authentic Caribbean taste.