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 I’m 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 I’m highly stressed and feeling the blues, I make sure it’s FIERY HOT! And sometimes, I tend 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
Jerk Marinade
Ingredients
- 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
Instructions
- In a food processor combine all the ingredients. Adjust for taste and heat level with more or less spice. Refrigerate and use when ready.
Tips & Notes:
- 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
Pearl says
Hi! Just wondering. I have black treacle which I’m hoping to use up..would this possibly work in this recipe somehow? In addition to or replacement of an ingredient maybe? Also I can’t seem to find any boullion powder apart from vegetable. Is there a substitute to the powder please?
Immaculate Bites says
Hi Pearl, I’m not sure about substituting using black treacle in this recipe but for the bouillon powder, you may use 1 cup chicken broth or stock instead per 1 teaspoon of powder. Make sure to adjust carefully. Thank you!
Ivie says
Wow, this recipe surpassed all my expectations!
It turned out even way better than the Walkerswoood jerk and I’m never going to bother buying that ever again.
I omitted the sugar, honey, and fruit and added black pepper and lemon juice. It’s the best marinade ever, second only to authentic suya spice in terms of flavour.
Immaculate Bites says
Aww thank you for sharing this, Ivie! I really appreciate this 🙂
Zoya Vaezi says
Hey Imma i cant find the video for this recipe do you use both mangoes and pineapples
Immaculate Bites says
Hello Zoya! Yes 🙂 But you can use either one.
Jen says
If using your jerk seasoning what needs to be omitted from this recipe? And how much seasoning should one use?
Immaculate Bites says
Hello Jen!
1.You can leave out the scotch bonnet pepper if you are not a fan of its heat profile.
2. You can omit sugar or honey if you want to adjust the sweetness of the marinade. Or leave out both if you prefer your marinade just hot and spicy.
3. You can also omit either mango or pineapple or both if you like it that way, make it your own!
How much seasoning to add is up to you, simply taste test and add little at a time until you get your desired taste.
Just a reminder: the recipe already has soy sauce in it so be careful of adding salt. Enjoy and let me know how it turns out. Thank you 🙂
chris says
i’ve been making my own jerk marinade for about 20 years or so, but i check out other recipes to see if i can pick up any tips or tricks. yours is, for the most part, the same as i use with a few changes. first, i use cider vinegar instead of fresh fruit juice as it helps it keep in the fridge much longer. i also use whole pimento and nutmeg, which can give your blender/processor a workout, but the added flavor is worth it. for sweetness i use brown sugar and molasses, which gives it a slightly smoky flavor even if you’re not grilling.
i will add pineapple and lime juice just prior to or during cooking when i make a jerk turkey for mother’s day in a week. thanks for a great recipe! also, what kind of bouillon powder, beef or chicken?
Immaculate Bites says
Thank you for sharing this, Chris! As for the bouillon, I use chicken.
Simone says
How would you use this marinade on fish and chicken? How would I cook the meat?
ImmaculateBites says
Hi Simone!
Check out this recipe here Jamaican Jerk ChickenSlow Cooker Jerk Chicken. Hope this helps
Will Duff says
Freaking amazing!!!! So flavorful. Walkers wood is the best I have found this is better. Add 4 peppers.
Katy Shaw says
I tried using the jerk marinade with jackfruit instead of chicken and birds eye chillies and it was absolutely delicious! I would highly recommend.
Heather G says
Due to a bumper crop of habaneros, I’ve been looking for recipes to use them up. My husband and I made a batch this weekend, tasted it…and immediately made a second batch! Wow, it is delicious! Popped the 2nd batch in the freezer, it will be wonderful to use it on some cold winter day, like a bit of summer sunshine. Thanks for this great recipe!
Randy Perales says
Which flavor bullion do you use?
ImmaculateBites says
I use chicken bouillon.
Sara says
Having an over-productive passaflora this season so I used passion fruit juice instead of pineapple it’s so good and the complex flavors are perfect. Thank you for this recipe I can’t wait to make more.
ImmaculateBites says
Thanks for giving it a try.
Meg says
Being a veggie I have never tried authentic jerk chicken but love the smells! I’ve made this twice now and used halloumi and think slices of fresh pineapple instead (3 hours to marinate, then 2 minutes to char on each side) . Definitely the most mindblowingly tasty dish I’ve ever served up, served to 6 other vegetarians who couldn’t get enough. THANK YOU! I only used 1 teaspoon of cinnamon the second time around.
After I charred the halloumi and pineapple, I then went off piste and used the leftover marinade base to make a curry sauce by simply frying the marinade, adding coconut milk, tomato paste and fresh spinach leaves. All served with rice n peas.
ImmaculateBites says
Oh my! That sounds absolutely delicious! I will definitely give your curry sauce a try. Glad this recipe worked for you. Thanks for sharing, Meg :).
Vito DiMercurio says
Great recipe – thanks for sharing this. I made a couple of simple changes but it’s something I’ll make often. Wish I could post a picture of the final product!
Variation – I used whole spices, and lightly toasted them in a dry pan before grinding, I put a bit of char on the bottom of the half onion, two scotch bonnets, and on the pineapple on a super hot dry cast iron griddle before blending. It added a ton of complexity to the final product.
Imma says
Wow, those sound like great additions! I’m always happy when you guys tweak recipes — everyone’s different! 🙂
Heather says
Sugar AND honey? I can’t wait to try this, but wanted to check on these sweeteners first. Thank you!!
Sharon Jackson says
Is there any way to make this and preserve it?
ImmaculateBites says
Hi Sharon,
The only way I know how is to freeze it , until ready to use .
Maggie says
Pour some olive oil on the top of the mixture and it should keep indefinitely in a cool place. The salt, sugar, honey and the dry spices will preserve it. This is my two bits, this is not gospel.
Edward says
How much does this recipe yield?
ImmaculateBites says
About 2 1/2 cups.
Patricia says
I had a recipe that I used for years, I couldn’t find it . Your recipe is exactly (minus the mango and Maggi) as my original recipe. I’m going to add these additions in this holiday weekend. I know it will great,add mango to anything and it makes it refreshing. Thank you soooooooo much.
Lallie says
Thank you for this immensely tasty sauce
I did omit sugar n pepper
Chicken had an amazing taste