My homemade jerk marinade recipe is full of bold spices, heat, and flavor that will have you wondering why you didn't make this sooner! Your Jamaican jerk chicken is sure to stand out from the rest.
Course Sauce, Seasoning, spices
Cuisine Jamaican
Keyword jerk marinade
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 16persons
Calories 38kcal
Author Tanya
Ingredients
1Yellow onionchopped
7Green onionschopped
4Scotch bonnet peppersyou can use habanero peppers as a substitute
4stalksFresh thyme
2clovesGarlic
1inchGingerpeeled
3tablespoonsSoy sauce
3tablespoonsCanola oil
2tablespoonsLime juice
2tablespoonsWhite vinegar
1tablespoonBrown sugar
1tablespoonAllspice berries
2teaspoonsGround black pepper
1 ½teaspoonsSalt
½teaspoonGround cinnamon
½teaspoonGround nutmeg
1teaspoonbrowningoptional
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.
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.