Jamaican Jerk Marinade

Jamaican jerk marinade
Claire Cohen
Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 8 servings
Yield: 1 cup
Nutrition Facts (per serving)
36 Calories
2g Fat
4g Carbs
1g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 36
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 595mg 26%
Total Carbohydrate 4g 2%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 1g
Vitamin C 10mg 51%
Calcium 17mg 1%
Iron 0mg 2%
Potassium 95mg 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, but this jerk marinade gets that great flavor deep into the meat. Use this mixture on beef, seafood, or poultry—it's also great on most vegetables.

For chicken, the suggested marinating time is two to four hours. Marinate your pork a little longer, about two to eight hours. Vegetables and meat substitutes just need a short dip of roughly 30 to 40 minutes, and if using on fish and seafood, marinate no more than 30 minutes.


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  • 1 medium onion, finely chopped

  • 1/2 cup finely chopped scallions

  • 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 salt or sea salt is preferable

  • 1 teaspoon Jamaican pimento, or ground allspice

  • 1 teaspoon freshly ground black pepper

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground cinnamon

  • 1 dash hot sauce, optional

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 airtight 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.

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