I make this jerk marinade from scratch every time I want to give my guests an authentic Jamaican experience, and it never disappoints.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
I keep a batch of this jerk marinade on hand because it’s one of my favorite ways to add big, bold flavor to dinner with almost no effort. It’s packed with fresh herbs, warm spices, and those punchy Scotch bonnet peppers that bring that true Jamaican jerk vibe I grew up loving.
If jerk is your thing too, you’ve got options. Use this marinade with my Jerk chicken, easy Jerk chicken bowls, flavorful whole snapper, or quick-baked Jamaican Jerk shrimp. And when you’re ready to play with even more jerk flavor, check out my homemade jerk BBQ sauce.
Love, Tanya
Jamaican Jerk Marinade Recipe Ingredients
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- Onions: I use both yellow onions and green onions (also known as scallions) in this recipe.
- Scotch bonnet peppers - If you cannot find scotch bonnet peppers, habanero peppers are a perfect substitute. Choose your favorite type of hot pepper to adjust the heat level.
- Fresh thyme, garlic, ginger - Classic aromatics that give this marinade its signature Jamaican flavor.
- Soy sauce - Adds salt and umami, and helps the marinade cling to the meat.
- Canola oil - I use canola oil, but any neutral oil like olive or avocado oil works.
- Lime juice & white vinegar - Brighten the flavor and help tenderize the meat.
- Light brown sugar - Balances the heat and adds a little caramelized flavor.
- Allspice berries - A key jerk ingredient with warm, peppery notes.
- Ground black pepper & Salt
- Ground cinnamon & nutmeg - A touch of warm spice that makes jerk taste like jerk.
- Browning - Browning is optional. I use it to give the jerk marinade a darker color. If you don't have browning, leave it out. The marinade will taste and work the same. Or, make my homemade browning recipe to use in place of store-bought.
Tools needed for this recipe
- Blender
- Food processor, if a blender isn't available.
How To Make Your Own Jerk Marinade
Step 1: Place all ingredients in a blender or food processor. Blend until smooth.
Step 2: Use jerk marinade over your favorite proteins and most vegetables before cooking.
How To Store Jerk Marinade
Store unused marinade (fresh or leftover) in an airtight container in the refrigerator. Refrigerate for up to 7 days.
Note: Discard any used marinade to avoid cross-contamination with bacteria from raw meat.
Can I freeze jerk marinade? Yes! Rather than storing in a glass mason jar or like container, I recommend using Souper Cubes. These can store your marinade in measured portions and are easy to remove from the silicone container. Freeze for up to 3 months. Note: This is for unused marinade only.
How To Use Jerk Marinade
- To start, prepare the meat or vegetables you plan on marinating.
- Once your marinade is blended, place the meat or vegetables in a shallow dish or a resealable bag, then pour the marinade over them, making sure they are completely covered.
- Cover the dish, or tightly seal the plastic bag, and refrigerate for at least 2 hours. Marinate meat overnight for maximum flavor.
- When you're ready to cook, discard any remaining marinade from the dish or bag.
Tanya's Top Tips
- It's best to wear gloves when handling spicy peppers like Scotch bonnets or habaneros. This way, you can discard them without worrying about getting any pepper juice on your skin or your eyes.
- When layering ingredients in the blender or food processor, it's best to place the ingredients with the highest water content closest to the blades. In addition to the liquid ingredients, these ingredients will help to add moisture and bring the jerk marinade together more easily.
- Use about 3-4 tablespoons of marinade per 1 pound of meat.
While both may contain the same ingredients, they have some distinct differences. A jerk marinade contains meat tenderizers like citrus and vinegar, then oil to emulsify the ingredients, creating a wet marinade. Jerk seasoning is a dry blend of spices and ingredients that does not contain any liquid.
Jerk marinade is great on most types of protein: Chicken, pork, beef, turkey, and seafood.
Looking for more seasoning recipes? Try these out:
- Adobo Seasoning Recipe
- Homemade Blackened Seasoning
- Homemade Cajun Seasoning
- Homemade Fish Seasoning
If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Jerk Marinade
Ingredients
Equipment
Instructions
- Place all of the ingredients into a blender. Blend until you get a smooth paste.
- Use jerk marinade over your favorite proteins and vegetables before cooking.
Nutrition
Notes
- Use about 3-4 tablespoons of marinade per 1 pound of meat.
- For best results, let your meat marinate for at least 24 hours to allow the flavors to penetrate fully.
- This marinade can be stored in an airtight container in the refrigerator for up to a week. Always discard any unused marinade that has come into contact with raw meat.
Tried this recipe?
Let us know how it was!This post was originally published on June 9th, 2023. It has been updated with helpful information.
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