This recipe makes a single batch of homemade Jamaican honey jerk marinade that you can use to marinate your chicken, pork or seafood. This marinade includes scotch bonnets which are very hot so this marinade is perfect for those that love extremely spicy foods.

The summer months are upon us which means more BBQs. If you’re having a BBQ then why not try some homemade Jamaican honey jerk marinade on your chicken or pork.

This Jamaican jerk marinade is super spicy with delicious flavours that come from the combination of ingredients such as scotch bonnet, garlic, ginger and honey. The aromatic blend of herbs and spices creates juicy, smoky and irresistibly flavourful meat that goes perfectly with rice and peas or salad.

Another good thing about this jerk marinade is that it includes seasonings so there is no need to season the meat before you use this marinade. Just add it to your meat and allow it to marinate for time and then cook. This marinade goes great on any type of chicken but is particularly good on chicken with the skin on such as wings, thighs or drumsticks.

Why You’ll Love This Recipe

Authentic Caribbean flavour – packed with lots of flavours including allspice, thyme and scotch bonnet for heat.
Versatile – this jerk marinade works beautifully on chicken, pork or fish.
Easy to make – just blend everything together and marinate.
Perfect for grilling or roasting – whether you’re cooking outdoors or in the oven.

Ingredients for Homemade Jamaican Honey Jerk Marinade

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

Soy sauce - I use dark soy sauce for colour.
Oil – use any cooking oil of choice.
Honey – use to sweeten the marinade.
Lime – use the juice from a whole lime or some white vinegar.
Seasonings and spices - salt, black pepper, ground nutmeg, ground cinnamon and all-spice (ground pimento) and paprika.
Chillies - use scotch bonnet chillies or habaneros.
Onion – use a brown onion.
Thyme – use fresh thyme for this recipe.
Garlic – use fresh garlic cloves.
Spring onions – also known as green onions.
Ginger – use fresh root ginger.

How to Make Homemade Jamaican Honey Jerk Marinade

1. To a small bowl, add the soy sauce, oil, honey and lime juice. Mix them together then mix in the salt, black pepper, ground nutmeg, ground cinnamon and all-spice and paprika.

2. To a blender or food processor, add the scotch bonnet chillies, onions, thyme, garlic, spring onions and ginger. Pour in the wet mixture and blitz for 3 - 4 minutes. Use it to coat your chicken, pork or whatever you are using it for then allow to marinate for 4 hours - overnight before cooking.

Recipe Tips

The level of hotness will be determined by how many scotch bonnet chillies you use. If you prefer to reduce the spice then use fewer scotch bonnets. If you prefer it hotter then use more.
If you follow a low carb diet just omit the honey.
This recipe makes enough marinade to marinate 1kg chicken.

Nutrition

Storage

Store this honey jerk marinade in a jar and refrigerate and use within 4 days.

Recipes You May Like!

Print Recipe Pin Recipe

Jamaican Honey Jerk Marinade

This recipe makes a single batch of homemade Jamaican honey jerk marinade that you can use to marinate your chicken, pork or seafood.

Prep Time10

Total Time10

Yield: 1 batch

Calories: 433kcal

Ingredients

2 tablespoon soy sauce dark
2 tablespoon vegetable oil
2 tablespoon honey
2½ tablespoon lime juice 1 whole lime freshly squeezed
1 teaspoon salt optional
½ teaspoon black pepper
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon all-spice or ground pimento seeds
1 teaspoon paprika
3 - 4 scotch bonnet chillies
1 small onion finely chopped
4 sprigs thyme finely chopped
4 cloves garlic finely chopped
2 spring onions finely chopped
1 small piece ginger finely peeled and chopped

Instructions

To a small bowl, add the soy sauce, oil, honey and lime juice. Mix them together then mix in the salt, black pepper, ground nutmeg, ground cinnamon and all-spice and paprika.
To a blender or food processor, add the scotch bonnet chillies, onions, thyme, garlic, spring onions and ginger. Pour in the wet mixture and blitz for 3 - 4 minutes. Use it to coat your chicken, pork or whatever you are using it for then allow to marinate for 4 hours - overnight before cooking.