Jerk Marinade
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
Thank you for sharing this DELICIOUS recipe! I just made a batch using pineapple and it is by far the best jerk marinade I have ever made! I’m so glad it freezes well. I’ll be making a double batch next time for sure! This is my first time coming across your recipes. Can’t wait to see what else I find!
Keep on Cookin’
Hey, instead of doing it from scratch.. I have jerk seasoning, can I make paste using the jerk seasoning and some type of liquid maybe?
Thanks
Hi Richelle, I guess it would work . However, it’s not going to be as flavorful as freshly made Jerk .
Hello
Have you ever “canned” this and put it in the pantry. Or do you have to use it right away/in the fridge.
I was thinking of putting it in jars and canning it in hot water. Wondering if the heat will effect it.
Hi Kyle. I’m not knowledgeable enough in “canning” but 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. Store it tightly covered and put it in the fridge and it would last about a month or more. I also freeze some in ice cube trays and use as needed. Hope this helps.
I’m making this today for fish. When I was in Turks and Caicos this summer, we had this incredible jerk fish served in foil packets right on the beach. My kids and I have been craving it ever since. This marinade looks perfect!
Thank you. Oh how I want to be on the beach right now somewhere in the tropics!
Was this at the Jerk Shack at Beaches Resort? I stumbled into this place on accident when we stayed at the Palms about a 20 minute walk down the beach. I had the jerk fish in foil packets and it was served with whole okra cooked on top. It was super delicious. The server was nice enough to let us eat there even though we weren’t guests of the resort lol
Hey, thank you for this. I plan to try it in the next couple of days. If I want to turn this marinade into a sauce to smear on top when serving, do I just cook down the marinade with some water?
Hi, Dalia! No need to add water if you want to serve this marinade into a sauce. You just have to simmer the remaining marinade about 7 minutes. You can check out my Jerk Chicken recipe here served with this jerk marinade as a sauce. >>> https://www.africanbites.com/jerk-chicken/
You know I honestly don’t know why I bother looking for recipes anywhere other than your web site. Everything I have tried thus far has been a big hit, this one included.
It was wonderful. I did add a BUNCH of habaneros to give it the heat we like.
I have made this nearly every weekend for the past month. We have marinated chicken overnight and then grilled it the next day. YUM!!
Thank you so very much for sharing this recipe. I made it some time ago and my family loves it so much that I now keep some on hand always. We have used it with beef, chicken and pork that has been done on the bbq, in the oven, crock pot and pressure cooker. Has always been a hit!
Awesome, thanks for taking time out to share this with us.
God bless
Dear Imma,
I am about to make your jerk sauce but I have one question. Can I use bottled Scotch Bonnet sauce? I don’t have gloves at the moment and every time I attempt recipes using super hot chili’s etc it always ends with me in tears! Thank you for your help and your recipe I really look forward to making and trying it.
Charly
Hi Charly , Yes you can. Adjust pepper to taste.
I made Jerk chicken with this marinade tonight and have to say the hot frutiness of the marinade was delumptious! Used one Komodo Dragon Chilli which gave the right amount of heat. Can’t imagine what it would me like without the Mango, it’s a must. Thanks for the recipie 🙂
Appreciate your feed back Andrew ! Thank you SO MUCH.
I think I have made the best jerk chicken of my entire life using this recipe. Thank you so much for posting. So much better to make it yourself vs. bottled sauces. One morning I used the remaining jerk sauce to make jerk shrimp and grits. OMG…wonderful.
Wohooo! Kudos to you, Dessina! Glad you love this recipe.
Made this today and have a pork butt marinating over night. Cut up a ribeye and sautéed it with onion and green pepper. Spooned the sauce on with a bit of sour cream for a gravy. Was very good. I did use 1/2 a mango, 2 Tbl of molasses and no hot peppers. Still incredibly flavorful without the heat.
Thank you for sharing those thoughts to us, Kari. Glad it turned out great for you. 🙂
Just made my first batch of this with REAL Scotch Bonnets (homegrown) tonight. They are so much better than habaneros, glad I grew 6 plants this year. Thanks for the recipe, I’ll report back after I use it.
Oh my God just mixed some of this up for jerk chicken on the barbeque. So much better than the bottled stuff. Thank you!
Yaaay! I always go for homemade over store-bought. Thanks for taking the time to share your feedback, Martin. Have good one!
I’m Scottish but my friends are carribean and I’m putting on a BBQ today (making the most of the good old British weather) wanted to cook to impress! Hopefully it will all go well and the food goes down a treat! I will keep you posted! The kitchen smelled amazing making it and its been marinating since yesterday so here’s hoping! X
Happy grilling, Kleo! Please do let me know how it turns out for you. 🙂
I didn’t even KNEW what foods was until I had an eat of this, but now Im eating all food all the time!
Thanks for the heart warming words, Brad! Happy cooking!
Can this be canned rather than freezing?
I haven’t canning so can’t say for sure.
If you added lime juice or something else acidic and tested it with a pH strip to make sure it’s at the safe pH level for canning I think it would be safe. It’s hard to guess but if you made it with pineapple it might already be acidic enough.
I absolutely love this marinade recipe, I just can’t get enough of it. I use it on chicken, shrimp, and yellow fin tuna. I’ve tried many other recipes, and what sets this one apart is the sweetness of the mango and the honey. I recently used this marinade to make jerk chicken chili for a pot luck contest at work and it went so fast people were complaining that I didn’t make enough. I would give it 6 stars if I could, absolutely fantastic!
Am SO Thrilled! Thank you so much!!! So happy to hear it was a hit.
Ok so I couldn’t find the jerk I used before in Abu Dhabi so I have been looking for a decent recipe to use in the event that we didn’t bring some from home… I had this saved for a while… but today is the day I discovered empty cupboards… this recipe is great. Didn’t use the fruits as if have to answer too many questions. Couldn’t find scotch bonnet so I used a pack of chilis instead…cheers and thanks
Awesome ! So happy it worked out well for you.
I love this recipe can’t wait to try it. I’m thinking of doing a Jamaica style food truck and this is the recipe I was waiting on. Thank you.
Awesome , glad to be of help. Good Luck with your food truck Business!
FWIW, mine was roughly a double batch and yielded around three pints. I’m freezing the excess. Ihope it survives.
It will ! Mine last a long time frozen.