Jamaican Jerk Marinade

Jamaican jerk marinade
Claire Cohen
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: Makes 1 cup (serves 8)
Nutritional Guidelines (per serving)
25 Calories
0g Fat
5g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Makes 1 cup (serves 8)
Amount per serving
Calories 25
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 673mg 29%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 4%
Protein 1g
Calcium 24mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 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

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Jamaican jerk marinade
    The Spruce
  2. Combine all ingredients in a blender and blend until smooth. Depending on size of the blender, this process might need to be done in batches. 

    Blend ingredients together
    The Spruce
  3. 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.