Jamaican Jerk Marinade

Jamaican jerk marinade
Claire Cohen
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: Makes 1 cup (serves 8)
Ratings (61)

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 scallions (finely chopped)
  • 1 hot pepper (finely chopped)
  • 3 tablespoons soy sauce
  • 1 tablespoon oil
  • 1 tablespoon cider vinegar (or white vinegar)
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons sugar
  • 1 teaspoon salt (kosher or sea salt is preferable)
  • 1 teaspoon Jamaican Pimento (or ground allspice)
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • Optional: dash hot sauce

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.

Marinating Times

  • For chicken, marinate 2 to 4 hours. 
  • For pork, marinate for 2 to 8 hours.
  • Marinate vegetable and meat substitutes for 30 to 40 minutes.  
  • If using on fish and seafood, marinate no more than 30 minutes.
Nutritional Guidelines (per serving)
25 Calories
0g Fat
5g Carbs
1g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)