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.
With only a hint of Scotch bonnet pepper to fiery hot. 
Use this Jerk sauce to make this Jerk Chicken here and you’ll be happy you did
Enjoy!!!
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
You’ll never want store-bought Jerk Marinade after making this super easy, no-fuss homemade version!
- 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.
- 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
Sad to say that I am one of the people who buys Jerk Marinade from the store. SO over excited to find your recipes as I would love to make it myself.
Now you can Bintu it’s so easy to put together
How long can I store this in the fridge
Mine lasted about a month.
I have never tried a jerk marinade. I am noting ingredients I will need to make this!!
I could practically feel my taste buds tingling from the chili peppers. I first tasted jerk chicken when I came to Dubai but have never found a marinade that comes to close to that taste. Your chicken looks just like it!
My husband tried jerk chicken once and said he loved it. This marinade sounds pretty straight forward and I think I can easily make one at home 🙂
You sure can.
Interesting recipe! Never heard of jerk marinade. Good to know. Would love to give it a try.
I’m from the islands so I grew up being used to Jerk and loved it since the first time I had it and can feel the burn for days. Jerk sauce goodness. My Aunty I grew up with use to make it as we had a farm on the islands and she had all the ingredients. I never had a clue how she made it, but many the ingredients I knew like Allspice, Thyme, Brown Sugar, Scotch Bonnet Peppers which we grew on our farm. I wasn’t sure about rest of ingredients. Since leaving the islands I’ve used Jerk Sauce like WW which is really good, but never quite knowing how to make my own exactly. This recipe will save me from having to constantly buy jars of WW Jerk sauce and now make my own. And since I’ve got over 10lbs of Caribbean Scotch Bonnet peppers in my Freezer I can make plenty of this Jerk sauce with some variations. Thanks for the post!!
My Pleasure Henry! 10lbs of Caribbean Scotch bonnet peppers ? Oh Boy! I want some of that. In my neck of the woods they are so hard to get. Thanks for taking the time to share your thoughts with us.
Great recipe, thanks for posting it. How long will it last in the fridge?
Thanks! I usually freeze it in ice cube tray and use as needed. However, I have a batch that has been in the fridge now for over two weeks. What I do is add enough oil to cover the marinate. Saving it for 4th of July.
Hey Imma,
Awesome Recipe !
How long will it hold in the fridge ?
Does it spoil quickly ?
It doesn’t get bad quickly. This is what I do. Blend all the ingredients with very little water. Then mix with any cooking oil. Make sure you add some more on top to cover the marinate . Refrigerate and it would last about a month or more. I have some in the fridge and it’s been there for over 5 weeks now. Happy Cooking!!!
Imma,to be honest you make dishes so simple as ABC! Keep up the good work girl and THANKS.
You are too kind girl. Thank so you so much.
I am SO trying this!!! I can’t find any store bought jerk that compares to the stuff I fell in love with as a kid. I tried to ask my dad where to get it, but he said it is usually SO expensive that he waits for when he goes to visit family in NY to buy it. I’ve made my own jerk powder seasoning, which I typically add right before cooking. And I’ve bought both the cheap commercial marinade and the more expensive “authentic” looking stuff (still not what I remember my dad using). So far it has worked pretty well, marinating for a few hours in the expensive stuff, then adding the powder, then using the cheap stuff as a glaze in the last 30 minutes or so of grilling. Since the marinades are sub-par, I feel like using ALL of them is necessary LOL! But I typically LOVE making everything from scratch — free from additives and preservatives. Plus I think the addition of pineapple makes for a great tenderizer for chicken. I usually add pineapple juice when I marinade. AND I love your idea of freezing it in cubes; I do this with fresh herbs and even homemade bone stock. Soon I’m going to need a bigger freezer!!
Sorry for the novel but I am just SOOO excited!! Thank you so much for this recipe! <3
No apologies here. I can go and on when it comes to cooking too! I LOVE hearing back from readers. Thanks for taking the time to share your thoughts with us. Happy cooking!!!
Has anyone actually made this recipe and provided some usefullfeedback?
Hi Petran! I have used this marinade in other recipes like this one here and here . Check it out and see what other readers are saying
We are all at different levels so I suggest only way to know if it works is to try it yourself.
I am so looking forward to making this recipe. I had jerk pasta chicken alfredo for the first time a few months ago and I am in LOVE but I live 36 miles from Jamaica Mi Irie restaurant. What flavor bullion powder do you use?
Hi Barbara! Chicken is the one that I use most often.
Why call it a marinade when you only describe a sauce? Marinating requires immersion of the chicken for a period of time in a mixture such as this so that it absorbs the flavours before cooking. But you give no instructions for this except as a condiment. I may attempt it as a marinade, and use it as a sauce as well.
It’s because I use it to marinade protein – It’s primarily purpose is for marinating and you can make a sauce out of it, if that’s what rocks you boat.
Happy Cooking!!!
Doug Williams: With regard to your question I find your statment misguided but that you have understood the methodolgy without actually realising it. 1. Based on European ‘cookbook’ terminology and method a sauce traditionally has a liquid consistency. 2. The photographs are clear, ingredients and contents of the article illustrate this. 3. To be correct as a West Indian recipe it would be termed as an all pupose ‘seasoning’. Depending on the ingredient mix …and liquid it can be used for meats as a stuffing, rub, marinade or sauce. If you refer to other recipes you will see she refers back to this recipe to be used in the appropriate context. 4. I assume the recipe was chosen due to previous requests from her audience. The comments reflect cooks who do not need to be told how to use the recipe. They have been given them a basic recipe upon which to make their own mark, which you yourself have stated you will do. ‘…I may attempt it as a marinade, and use it as a sauce as well.’ You show in few lines a journey from text book cooking to exploration. I am sure this is the best compliment she and her audience could have received. Welcome to West Indian cuisine.
Made it without without the pineapples and buillion (to avoid extra calories and sodium)… allowed chicken breast to marinade for five hours before grilling; I will never buy jerk chicken from the Caribbean store again!! Thanks for sharing!!
YES! Thanks for taking the time to provide feedback!
What flavor of powered bouillon
Chicken is best!
Hello Ms. Imma,
I am glad that I tried your recipe and it’s a sure Winner!! 🙂 I cannot believe how flavorful it turned out. I did use 1 whole ripe mango and I am going to make another batch tonight. I received so many praises from my friends and family. We all love it! Thanks to you.
Yay! Glad it worked out well for you.
How much marinade per pound of meat?
About 1/2 cup per pound (adjust with a little less or more )
This picture looks like one from a recipe I lost a long time ago. You state it is two to three servings, but what is the quantity in cups? I am cooking for a large party soon and am excited to try it out!
It’ll yield about 1 to 2 cups depending if you use some fruits .
Roughly how much (volume) does one batch make? Also, do you know if it’s possible to preserve it safely thru pressure canning?
It makes about 2 cups depending on ingredients used , maybe more . Not knowledgeable about pressure canning so can’t say for sure. Mine last for about a month in the fridge . With some oil on top of the Jerk sauce and tightly covered.