Jamaican Jerk Marinade

Jamaican jerk marinade
Claire Cohen
  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: Makes 1 cup (serves 8)
Ratings (59)

You've heard of Jamaican Jerk seasonings and rubs, well this jerk marinade gets that great flavor deep into the meat. Use this mixture on any meat and most vegetables.

What You'll Need

  • 1 medium onion (finely chopped)
  • 1/2 cup/120 mL scallions (finely chopped)
  • 1 hot pepper (finely chopped)
  • 3 tablespoons/45 mL soy sauce
  • 1 tablespoon/15 mL oil
  • 1 tablespoon/15 mL cider vinegar (or white vinegar)
  • 2 teaspoons/10 mL fresh thyme leaves
  • 2 teaspoons/10 mL sugar
  • 1 teaspoon/5 mL salt (kosher or sea salt is preferable)
  • 1 teaspoon/5 mL Jamaican Pimento (Allspice), ground
  • 1 teaspoon/5 mL black pepper (ground)
  • 1/2 teaspoon/2.5 mL nutmeg (ground)
  • 1/2 teaspoon/2.5 mL cinnamon (ground)
  • dash hot sauce (optional)

How to Make It

  1. Combine all ingredients in a blender and blend until smooth. Depending on size of blender, this process might need to be done in batches. 
  2. Use marinade right away or if making ahead, simply store in an air tight container and keep in the refrigerator for up to 7 days.  We recommend making this the day before using to let the flavors marry well, however, it is not required.
  3. For chicken, marinate 2-4 hours.  For pork marinate for 2-8 hours. Marinate vegetable and meat substitutes for 30-40 minutes.  If using on Fish and seafood, marinate no more than 30 minutes.
    Nutritional Guidelines (per serving)
    Calories 25
    Total Fat 0 g
    Saturated Fat 0 g
    Unsaturated Fat 0 g
    Cholesterol 0 mg
    Sodium 673 mg
    Carbohydrates 5 g
    Dietary Fiber 1 g
    Protein 1 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)