Description
This authentic Jamaican Jerk Marinade is a vibrant and spicy blend of traditional Caribbean flavors including Scotch bonnet peppers, allspice, fresh thyme, and warm spices. Perfect for marinating chicken, pork, seafood, or vegetables, it infuses your dishes with the iconic smoky, sweet, and spicy jerk taste. Made with fresh ingredients and blended to a smooth consistency, this versatile marinade is easy to prepare and enhances any grill or stovetop meal with a true Jamaican flair.
Ingredients
Scale
Produce
- 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
Liquids & Oils
- 1 tablespoon Lemon juice, freshly squeezed
- 2 tablespoons Cooking oil (vegetable or canola)
Dry Spices & Seasonings
- 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)
Instructions
- Prepare Ingredients: Chop the onion, peel and crush the garlic cloves, slice the ginger, and chop the green onions finely. Remove stems from the Scotch bonnet peppers to prepare all fresh components.
- Combine Ingredients: Place the prepared onion, garlic, ginger, thyme leaves, green onions, Scotch bonnet peppers, lemon juice, brown sugar, cooking oil, ground allspice, black pepper, salt, cinnamon, nutmeg, and chicken bouillon powder into a blender or food processor.
- Blend Marinade: Blend on high speed until the mixture is smooth and thick. Pause occasionally to scrape down the sides of the blender or processor bowl ensuring that all ingredients are evenly incorporated into the marinade.
- Marinate: Use the freshly made marinade immediately to coat your chicken, pork, seafood, or vegetables. For the best flavor infusion, let the protein or vegetables marinate for at least 2 hours or ideally overnight in the refrigerator.
- Store Leftovers: Store any leftover marinade in an airtight container in the refrigerator for up to one week, or freeze in ice cube trays for up to three months to maintain freshness and flavor.
Notes
- Adjust the number of Scotch bonnet peppers to control heat level according to your preference.
- Use vegetable bouillon powder to make the marinade suitable for vegetarian dishes.
- For deeper flavor, marinate your protein overnight rather than the minimum 2 hours.
- Frozen marinade cubes can be conveniently thawed and used as needed.
- Always handle Scotch bonnet peppers with care, using gloves if possible, to avoid irritation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Marinade
- Method: Blending
- Cuisine: Jamaican
Keywords: Jamaican jerk marinade, jerk seasoning, Caribbean marinade, spicy marinade, jerk chicken marinade, allspice marinade, Scotch bonnet pepper marinade
