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
Hi! I’m a polish woman married to a Jamaican man for 10 years and I have to say you my darling thanks to your amazing talent and cooking skills I have became an expert of cooking Jamaican food I’ve learned from you everything I know about cooking and my husband family says I cook better than any Jamaican they know they love my food and everything thanks to you. You’ve been my inspiration for years and I’m so grateful and thankful to you. God bless ❤️
Thank you so much for your feedback, Agnieszka. This really warms my heart. Your husband is a lucky man :)! God bless you too !
I Love this recipe! What the shelf life if refrigerated?
I’m so glad you love it. It should last a week in the fridge. And you can freeze it too.
Been my go to for years. Forgot to get mango when I was making it today so substituted in strawberries… Incredible!! Literally nothing can mess this recipe up! Thank you!
Thank you:) There’s more to come, so stay tuned
This marinade is soo good I truly will never need the store bought stuff again. I didn’t use fruit because I forgot to pick some up at the store but it still came out amazing. This will become a staple at my house for sure.
You are more than welcome. And if there’s a recipe you’d love to see, please let me know. Thanks:)
I have not tried making this yet. I love the flavor of Grace Jamaican Jerk Seasoning. Is this close to that? Thank you!
The ingredients seem to be similar. Spices are on the ingredient list but not specified, so I’m assuming that means cinnamon, ginger, and nutmeg.
This is amazing thank you.
I want to do this for 50 people but not sure of the measurements, how many servings would that be? Thank you!
Wow! I’m so glad you love it.
A general rule of thumb is ½ cup of marinade per pound of meat. The recipe should make about 2 cups of marinade. So I’m going to take a wild guess and say use 4 times what the recipe asks for. If you don’t mind having extra, go for 5 times. Let me know how it goes.
Made it, love it, only use this recipe. Its fantastic with using either fruit.
I love this recipes
I love my people Ralph. Thank you so much!
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?
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!
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.
Aww thank you for sharing this, Ivie! I really appreciate this 🙂
Hey Imma i cant find the video for this recipe do you use both mangoes and pineapples
Hello Zoya! Yes 🙂 But you can use either one.
If using your jerk seasoning what needs to be omitted from this recipe? And how much seasoning should one use?
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 🙂
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?
Thank you for sharing this, Chris! As for the bouillon, I use chicken.
How would you use this marinade on fish and chicken? How would I cook the meat?
Hi Simone!
Check out this recipe here Jamaican Jerk ChickenSlow Cooker Jerk Chicken. Hope this helps
Freaking amazing!!!! So flavorful. Walkers wood is the best I have found this is better. Add 4 peppers.
I tried using the jerk marinade with jackfruit instead of chicken and birds eye chillies and it was absolutely delicious! I would highly recommend.