You’ll never want store-bought Jerk Marinade after making this super easy, no-fuss homemade version!
There’s nothing I like better than a big batch of Jerk Marinade, the quintessential Jamaican classic marinade, spiked with Scotch bonnet pepper, loads of aromatic ingredients and a hint of Sweetness.
Yes! Jerk maybe of my favorite marinades and always so excited when it comes to using it up in my kitchen.
I usually experiment with the spice mix to find that perfect balance of heat, spice and sweetness.
In all sincerity, it’s all based on preference and cultural background. And to a lesser extent- your mood swings. When am highly stressed and feeling the blues. I make sure it’s FIERY HOT! And sometimes, I turn to throw in more of the spices that I like.
This is my rendition on this famed marinade with some tropical fruits thrown in the mix.
Now believe me when I tell you that Jerk Marinade is quite easy to put together, can be made with pantry staple every day ingredients, easily adjustable to please discerning palates. AND even the little ones can enjoy this too!
Just adjust the scotch bonnet pepper to suit your guests or household.
Use this Jerk sauce to make this Jerk Chicken here and you’ll be happy you did
Tips and Suggestions.
- If it is your first time working with Hot peppers use gloves.
- For a more intense Jerk Flavor leave out the fruits and use less than half of the onions.
- Since scotch bonnet pepper are hard to find here in the U.S. Substitute Scotch bonnet pepper with Habanero pepper. Or for am milder taste use habanero peppers and leave out the seeds.
- You can easily make this paleo by omitting the sugar and using honey and/ or coconut sugar instead
- ½- medium onion, coarsely chopped
- 4 medium scallions, green onions chopped
- 2-3 Tablespoons Fresh Thyme
- 1½ tablespoons fresh ginger, chopped
- 8 Garlic cloves, chopped
- 1 Tablespoon cinnamon powder
- 1 Tablespoon Allspice coarsely ground
- 1 tablespoon coarsely white pepper
- ½ Tablespoon freshly grated nutmeg
- 2 tablespoons dark brown sugar
- 2 Tablespoons Honey
- 2 Tablespoons Maggi Sauce or Soy sauce
- 1 Tablespoon bouillon powder (such as knorr)
- 1 cup Fresh (Mango, Pineapple)(optional)
- 1 or more Scotch Bonnet Pepper (adjust to taste)
- In a food processor combine all the ingredients. Adjust for taste and heat level with more or less spice. Refrigerate and use when ready.