Jerk Marinade
A bold, fragrant Caribbean jerk marinade made with allspice, thyme, Scotch bonnet peppers, citrus, and aromatics. Perfect for chicken, pork, seafood, tofu, or vegetables, and easy to customize for spice level.
Ingredients
- 6-8 scallions (green onions) roughly chopped; use both white and green parts
- 1 small yellow onion roughly chopped
- 6-8 cloves garlic peeled
- 2-3 Scotch bonnet peppers stemmed; remove seeds and membranes for less heat
- 1-2 jalapeños or serrano peppers optional, for layered heat
- 2 tablespoons fresh ginger peeled and chopped
- 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
- 2 teaspoons ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1-2 teaspoons freshly ground black pepper
- 1-2 teaspoons kosher salt or to taste
- 2-3 tablespoons brown sugar light or dark
- 1/4 cup soy sauce or tamari for gluten-free
- 2 tablespoons apple cider vinegar or white vinegar
- 1/4 cup fresh lime juice about 2 limes
- 1/4 cup orange juice
- 1/4-1/3 cup neutral oil such as canola, avocado, or light olive oil
- 1 tablespoon citrus zest optional; orange or lime zest, finely grated
- 2 tablespoons fresh parsley or cilantro optional; chopped
Instructions
- Roughly chop the scallions, yellow onion, ginger, and any jalapeños or serranos you are using. Stem the Scotch bonnet peppers and remove seeds and membranes if you prefer a milder marinade. Peel the garlic cloves.6-8 scallions (green onions), 1 small yellow onion, 6-8 cloves garlic, 2-3 Scotch bonnet peppers, 1-2 jalapeños or serrano peppers, 2 tablespoons fresh ginger
- Add the scallions, yellow onion, garlic, Scotch bonnet peppers, jalapeños or serranos (if using), ginger, and thyme to a blender or food processor to form the wet base.6-8 scallions (green onions), 1 small yellow onion, 6-8 cloves garlic, 2-3 Scotch bonnet peppers, 1-2 jalapeños or serrano peppers, 2 tablespoons fresh ginger, 2 tablespoons fresh thyme leaves
- Add the ground allspice, cinnamon, nutmeg, black pepper, salt, and brown sugar. Pour in the soy sauce, vinegar, lime juice, and orange juice. If using citrus zest and fresh parsley or cilantro, add them now.2 teaspoons ground allspice, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1-2 teaspoons freshly ground black pepper, 1-2 teaspoons kosher salt, 2-3 tablespoons brown sugar, 1/4 cup soy sauce, 2 tablespoons apple cider vinegar, 1/4 cup fresh lime juice, 1/4 cup orange juice, 1 tablespoon citrus zest, 2 tablespoons fresh parsley or cilantro
- Pour in 1/4 cup of neutral oil. The oil helps the marinade coat and cling to meats and vegetables.1/4-1/3 cup neutral oil
- Blend on medium-high until the mixture forms a thick, pourable sauce. For a slightly chunkier, rustic texture, pulse instead of fully pureeing. If the marinade is too thick, add a tablespoon or two of orange juice or water. If it is too thin, add a bit more onion or a scallion.
- Taste a small amount of the marinade carefully—it will be strong and concentrated. Adjust the salt, brown sugar, or lime juice to balance the flavors. Be cautious about adding extra hot peppers, as the heat will intensify during cooking.1-2 teaspoons kosher salt, 2-3 tablespoons brown sugar, 1/4 cup fresh lime juice
- Place chicken, pork, shrimp, fish, tofu, or vegetables in a large zip-top bag or shallow glass dish. Pour enough marinade over to coat thoroughly, reserving some in a separate container if you want to use it later for basting. Seal or cover and massage gently so everything is evenly coated.
- Refrigerate and marinate according to the type of protein or vegetables: 4–24 hours for chicken pieces, 4–24 hours for pork chops or tenderloin, 30 minutes to 1 hour for shrimp or fish, and 1–4 hours for tofu or vegetables.
- Grill, roast, or pan-sear the marinated food until cooked through and nicely charred in spots. For a more traditional jerk flavor, cook over charcoal with a bit of wood smoke.
- Let cooked meats rest briefly, then serve with sides such as rice and peas, grilled pineapple, or cabbage slaw. Finish with a squeeze of fresh lime juice if desired.
Notes
This recipe yields about 1 1/2 cups of jerk marinade, enough for roughly 3–4 pounds of meat or vegetables. Store leftover marinade in an airtight container in the refrigerator for 5–7 days or freeze for up to 3 months. If marinade has contacted raw meat, do not reuse it unless you boil it for several minutes before using as a sauce. Adjust chile quantity and remove seeds for a milder version. A bit of sweetness from the brown sugar is important for balance and caramelization on the grill.
Nutrition
Calories: 35kcal
Love this recipe?Follow us at @Recipecs for more