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Jerk marinade served with grilled chicken
Spicy and authentic Caribbean jerk marinade

Authentic Caribbean Jerk Marinade

Author: Flavelo
Sauces and Gravies Recipes Main Courses
'Jerk' is not just a spice blend; it's a Jamaican heritage and method of preservation. The soul of the sauce is Allspice (known as pimento in Jamaica) and the dreaded Scotch Bonnet pepper. This marinade is designed to penetrate deeply into the meat, while the sugar caramelizes to form a black, crispy bark during grilling.
🕒 Prep Time 20 mins
⌛ Total Time 20 mins
🍽️ Servings 6 servings
🔥 Calories 130 kcal
🌍 Cuisine Caribbean

Ingredients

Equipment Needed

  • Rubber Gloves: Mandatory for handling Scotch Bonnet peppers!
  • Blender: To create a smooth paste.

Allergen Information

⚠️ Soy

Instructions

1 ✓

Put on rubber gloves! Cut the pepper in half and remove the stem. You can leave the seeds in if you love hellish fire, or remove them for a 'milder' (but still hot) experience.

Tip: Never touch your eyes after handling hot peppers, even after washing your hands!
2 ✓

Roughly chop the scallions; peel the garlic and ginger.

Tip: No need for fine chopping; the blender will do the work.
3 ✓

Place all ingredients (vegetables, spices, liquids, sugar) into the blender.

Tip: Pour the liquids (soy, vinegar, lime) in first to help the blades catch the solid ingredients.
4 ✓

Blend until you have a thick, dark brown, aromatic paste.

Tip: It's okay if small bits remain; it's meant to be a rustic marinade.
5 ✓

Let it sit in the fridge for at least 30 minutes for the flavors to meld.

Tip: Fresh out of the blender, the flavors can be harsh; resting allows the spices to 'bloom'.
6 ✓

Rub onto meat (chicken, pork) at least 2-3 hours before cooking (or overnight).

Tip: When grilling, be careful—the sugar content makes it burn easily. Cook slowly over indirect heat!

Recipe FAQ

I can't find Scotch Bonnet peppers.
Use Habanero peppers; they are the closest relative in flavor and heat.
It's too salty.
Soy sauce is naturally salty. Next time use low-sodium soy sauce or add more sugar/lime juice to balance it.

Ingredients

  • 1 tbsp Fresh thyme leaves
  • 2 stalks Scallions (Green onions)
  • 4 cloves Garlic
  • 1 piece (1 inch) Fresh ginger
  • 1 tbsp Brown sugar
  • 3 tbsp Soy sauce
  • 1 tbsp Rice vinegar
  • 2 tbsp Fresh lime juice
  • 1 whole Scotch bonnet pepper (or Habanero)
  • 1 tsp Ground cinnamon
  • 1 tsp Ground nutmeg
  • 1 tsp Ground allspice