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
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!
Which flavor bullion do you use?
I use chicken bouillon.
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.
Thanks for giving it a try.
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.
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 :).
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.
Wow, those sound like great additions! I’m always happy when you guys tweak recipes — everyone’s different! 🙂
Sugar AND honey? I can’t wait to try this, but wanted to check on these sweeteners first. Thank you!!
Is there any way to make this and preserve it?
Hi Sharon,
The only way I know how is to freeze it , until ready to use .
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.
How much does this recipe yield?
About 2 1/2 cups.
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.
Thank you for this immensely tasty sauce
I did omit sugar n pepper
Chicken had an amazing taste
I use this recipe all the time its really good and everyone I cook for loves it
Thank you
Does this marinade freeze well for later use.
I freeze my jerk marinade all the time; usually makes 2-3 batches that I freeze separately.
How long do you marinade the chicken for and should I use boneless & skinless or with skin?
Hi Denise. Check out my Jerk Chicken recipe here https://www.africanbites.com/jerk-chicken/
Enjoy 🙂
I made it and put on my wings for the grill and they were amazing
Awesome! Thank you for sharing
How long does it last in the fridge for?
About 2 -3 weeks .
Wow! I have tried many recipes and commercial jerk but this made the best chicken ever! Thank you for sharing this recipe – exactly what I have been looking for and now I am excited to try more of your contributions. Thanks again!!!!
Have made the jerk chicken recipe and it’s wonderful! Is there any reason why you leave out some ingredients and vary it a little bit for the jerk chicken versus the jerk marinade recipe?
Thanks!
What flavor boullion do u use?
I use chicken bouillon.
Just made this yesterday/today for a dinner party with friends. I couldn’t find scotch bonnets so settled with habanero and I added the mango as I had some on hand. Everyone loved it.. Thanks for the recipe!
Awesome! Thanks for letting us know.
Scotch Bonnet and Habanero are the same pepper. Habanero is what they call the Scotch Bonnet in Latin American countries. Thanks for the recipe. I’m trying it right now!
Not true. They are two different peppers. But they are quite similar.
Correct, two different peppers, but “cousins” is the mos accurate categorization.
I know, well…because I grow them. There is distinct difference, most of which won’t be recognized, but the “trained” eye [and taste buds] can tell.
Thanks for sharing!!!!
I made the marinade and marinated the chicken for 24 hours, then I grilled the chicken using pimento wood chips to smoke the meat. DELICIOUS!
going to make this over the weekend, happened to find actual scotch bonnets at a local grocery store. do i seed the peppers or just throw it in the processor with the seeds? thanks !