Jamaican Jerk Marinade

The basic jerk marinade recipe.

When we are in the mood for something with some kick, this is it. I get cravings for the flavor of Jerk. Originally from Jamaica, this is now all over the Caribbean as well as the good ol’ USA. But mostly here you find watered down versions, this recipe has the fire. This is great for pork, chicken, chicken wings.

5 scallions, chopped

6 large garlic cloves, chopped

1 large onion, chopped

1 fresh Scotch bonnet or habanero chiles (for the very brave 2), stemmed, seeded and chopped. For a milder version try serrano chiles.

1/3 cup fresh lime juice

3 Tablespoons soy sauce

4 Tablespoons olive oil

2 1/2 Tablespoons salt

1 1/2 Tablespoons packed brown sugar

1 1/2 Tablespoons fresh thyme leaves

1 1/2 Tablespoons ground allspice

1 1/2 Tablespoons black pepper

1 teaspoon freshly grated nutmeg

3/4 teaspoon cinnamon

Blend all marinade in a blender until smooth.

Marinate chicken for four hours or overnight. If making Jerked pork, using pork shoulder, a minimum of 24 hours is recommended.

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