This recipe makes a single batch of Jamaican jerk marinade that you can use to marinate your chicken, pork, or seafood. This marinade is very hot and spicy so 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 jerk marinade on your chicken.

This Jamaican jerk marinade is super spicy with delicious flavours that come from the combination of ingredients such as scotch bonnet, garlic, ginger, onions and more. The marinade uses lots of fresh ingredients many of which you will probably already have at home.

Though I mainly use it for chicken it also taste delicious when used on pork or seafood. When using it for chicken, I use it on wings, thighs or drumsticks and it taste so good.

If you love spicy foods especially spicy chicken then you must give this jerk marinade a try.

Ingredients for Jerk Marinade

2 tablespoon soy sauce – I use reduced salt varieties
½ medium lemon – squeeze the juice out. You can also use lime instead.
60ml white wine vinegar – you can also use apple cider vinegar.
60ml extra virgin olive oil – use any oil of choice.
1 teaspoon salt – optional.
1 teaspoon black pepper – coarse black pepper.
2 teaspoon ground nutmeg – you can use less if you prefer.
2 teaspoon ground cinnamon – use more or less as desired.
1 teaspoon all-spice – all spice is also known as ground pimento.
3 teaspoon brown sugar – use soft brown sugar.
4 - 6 scotch bonnet chillies – or habaneros.
1 small onion – chop the onions
4 sprigs thyme – you can you dried thyme if you prefer.
5 cloves garlic – chop the garlic.
4 spring onions – chop the spring onions.
1 small piece ginger – peel and chop into small pieces.

How to Make Jerk Marinade

1. To a small bowl, add the soy sauce, lemon juice, white wine vinegar and olive oil. Mix them together then add the salt, black pepper, ground nutmeg, ground cinnamon, all spice and brown sugar. Mix well then set aside.

2. To a blender or food processor, add the scotch bonnet chillies, onions, thyme, garlic, spring onions and ginger. Pour in the mixture set aside earlier and process or blend until smooth. Use it to coat your chicken, pork or whatever you are using it for then allow to marinate 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.
Scotch bonnet chillies are very hot and can burn your eyes so avoid getting any of the marinade on your hands if possible.

Nutrition

Storage

Use marinade immediately after preparing.

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Jamaican Jerk Marinade

Prep Time10

Total Time10

Yield: 6 servings

Calories: 108kcal

Ingredients

2 tablespoon soy sauce reduced salt
½ medium lemon squeezed
60ml white wine vinegar
60ml extra virgin olive oil
1 teaspoon salt optional
1 teaspoon black pepper
2 teaspoon ground nutmeg
2 teaspoon ground cinnamon
1 teaspoon allspice
3 teaspoon soft brown sugar
4 - 6 scotch bonnet chillies
1 small onion chopped
4 sprigs thyme chopped
5 cloves garlic chopped
4 spring onions chopped
1 small piece ginger peeled and chopped

Instructions

To a small bowl, add the soy sauce, lemon juice, white wine vinegar and olive oil. Mix them together then add the salt, black pepper, ground nutmeg, ground cinnamon, all spice and brown sugar. Mix well then set aside.
To a small bowl, add the soy sauce, lemon juice, white wine vinegar and olive oil. Mix them together then add the salt, black pepper, ground nutmeg, ground cinnamon, all spice and brown sugar. Mix well then set aside.

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