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
Kari says
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.
imma africanbites says
Thank you for sharing those thoughts to us, Kari. Glad it turned out great for you. 🙂
Jason says
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.
Martin says
Oh my God just mixed some of this up for jerk chicken on the barbeque. So much better than the bottled stuff. Thank you!
imma africanbites says
Yaaay! I always go for homemade over store-bought. Thanks for taking the time to share your feedback, Martin. Have good one!
Kleo says
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
imma africanbites says
Happy grilling, Kleo! Please do let me know how it turns out for you. 🙂
Brad Goodshaw says
I didn’t even KNEW what foods was until I had an eat of this, but now Im eating all food all the time!
imma africanbites says
Thanks for the heart warming words, Brad! Happy cooking!
Andrea says
Can this be canned rather than freezing?
ImmaculateBites says
I haven’t canning so can’t say for sure.
Alex Hunt says
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.
Rocco says
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!
ImmaculateBites says
Am SO Thrilled! Thank you so much!!! So happy to hear it was a hit.
Keni says
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
ImmaculateBites says
Awesome ! So happy it worked out well for you.
Timmea says
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.
ImmaculateBites says
Awesome , glad to be of help. Good Luck with your food truck Business!
Kraig Olmstead says
FWIW, mine was roughly a double batch and yielded around three pints. I’m freezing the excess. Ihope it survives.
ImmaculateBites says
It will ! Mine last a long time frozen.
Kraig Olmstead says
Surely you’ve made a mistake: The two jerk sauces I could find in the supermarket _BOTH_had water and high fructose corn syrup as their first ingredients!
I sort of combined your recipe with an oldie I found in Vegetarian Times. Yours was more comprehensive, so I leaned more toward it. I made jerk chicken (it marinated for over 24 hours – overkill) last night with red beans and rice. I had some really good ginger ale as well as a cocktail made with rum and pineapple/coconut juice, playing a reggae station on the stereo. I’m in denial of the impending Minnesota winter.
Thanks!
ImmaculateBites says
OH BOY! That’s the ONLY way to enjoy it Kraig. What weather? Cheers!
Andrea Bygrave says
Roughly how much (volume) does one batch make? Also, do you know if it’s possible to preserve it safely thru pressure canning?
ImmaculateBites says
It makes about 2 cups depending on ingredients used , maybe more . Not knowledgeable about pressure canning so can’t say for sure. Mine last for about a month in the fridge . With some oil on top of the Jerk sauce and tightly covered.
Lacy says
This picture looks like one from a recipe I lost a long time ago. You state it is two to three servings, but what is the quantity in cups? I am cooking for a large party soon and am excited to try it out!
ImmaculateBites says
It’ll yield about 1 to 2 cups depending if you use some fruits .
Yan says
How much marinade per pound of meat?
ImmaculateBites says
About 1/2 cup per pound (adjust with a little less or more )
Jackie says
Hello Ms. Imma,
I am glad that I tried your recipe and it’s a sure Winner!! 🙂 I cannot believe how flavorful it turned out. I did use 1 whole ripe mango and I am going to make another batch tonight. I received so many praises from my friends and family. We all love it! Thanks to you.
ImmaculateBites says
Yay! Glad it worked out well for you.