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Note: if you want to save precious time, Walkerswood Traditional Jamaican Jerk seasoning is #1 in my opinion. This recipe is just as delicious, but the time savings and the flavor you get with this marinade can’t be beat.
Have you ever tasted a dish that instantly transports you to a tropical island, with its vibrant flavors and mouthwatering aroma? That’s the magic of Jamaican Jerk Marinade!
There are many variations of jerk marinade.
Coming from a Jamaican family, this is how I learned to make my own jerk marinade. It’s a little sweet, and spicy, and incorporates a depth of flavor that is unmatched.
In my opinion, it tastes best grilled, but if you’ve got an over, or an air fryer, you can certainly make delicious jerk-marinated dishes.
In this post, we will explore the origins and importance of this traditional Jamaican marinade, its essential ingredients, and how to prepare it perfectly.
In This Article
A Taste of History: The Origins of Jamaican Jerk Marinade
Jamaican Jerk Marinade has a rich history that dates back to the 17th century when formerly enslaved Jamaican Maroons, combined their culinary skills and local ingredients to create this iconic seasoning.
The word “jerk” comes from the term charqui, which means to burn or dry meat, like jerky.
Jerk marinade combines spices and other aromatic ingredients like scotch bonnet peppers, onion, garlic, ginger, thyme, and allspice to create a spicy mix that can be used to flavor meat.
This flavorful marinade is synonymous with Jamaican culture, representing the island’s resilience, creativity, and love for bold and deep flavors.
Essential Ingredients of Jamaican Jerk Marinade
The beauty of Jamaican Jerk Marinade lies in the harmony of its many herbs, spices, and other flavorings.
A lot of recipes on the internet don’t get it quite right – opting to use lots of powdered ingredients and soy sauce, rather than fresh herbs and spices.
Here are the key ingredients that make this marinade truly unique:
1. Allspice (Pimento): The dried berries of the pimento tree, allspice is the backbone of this marinade. It imparts a warm, sweet-spicy flavor that’s unmistakably Jamaican.
2. Scotch Bonnet Peppers: These fiery peppers add a kick of heat and fruity undertones to the marinade. Habanero peppers are a great substitute, but they are not the same. Scotch Bonnet peppers are much hotter.
3. Thyme: Fresh thyme adds a subtle earthy, minty flavor to the mix.
4. Green Onions (Scallions): These aromatic onions provide a mild, sweet flavor and crunchy texture.
5. Garlic: A classic ingredient that adds depth and richness to the marinade.
6. Ginger: Fresh ginger gives the marinade a warm, zesty bite.
7. Brown Sugar: A touch of sweetness to balance the heat and enhance the flavors.
8. Browning: Adds a savory, umami element to the marinade, and provides that deep brown color. You can also use Soy Sauce, or Tamari in place of soy sauce.
9. Lime Juice: Fresh lime juice provides acidity and brightens up the flavors. The juice of orange, or lemon also makes for great flavor.
10. Spices: A blend of nutmeg, and cloves adds warmth and complexity to the marinade.
Tips for Perfectly Marinated Meat, Poultry or Vegetables
1. Make sure to thoroughly coat your choice of meat, poultry, or vegetables with the marinade, allowing it to penetrate deeply.
2. For best results, marinate your ingredients for at least 4 hours, or ideally overnight, in the refrigerator.
3. When cooking, use indirect heat, such as grilling or roasting, to ensure the marinade doesn’t burn and become bitter.
Enjoying Jamaican Jerk Dishes: A Complete Meal
To fully appreciate the magic of Jamaican Jerk Marinade, serve your jerk dishes alongside traditional Jamaican accompaniments like rice and peas, fried plantains, steamed cabbage, bammy or a refreshing cucumber-tomato salad.
And don’t forget a cold glass of Jamaican rum punch or Sorrel.
We hope this post has inspired you to explore the delicious world of Jamaican Jerk Marinade. It’s time to bring the flavors of the island to your kitchen and create unforgettable meals for your loved ones.
Get the full recipe, ingredients, and video below for this Jamaican Jerk Marinade!
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Jamaican Jerk Marinade
- Total Time: 10 minutes
- Yield: 4 cups 1x
- Diet: Diabetic
Description
This marinade is packed with bold flavors and spices that will elevate your meat, poultry, or vegetables to new heights.
Ingredients
- 1 bunch fresh scallions
- 1 bunch thyme
- 4–5 garlic cloves
- 1, 1″ knob of fresh ginger
- 1 tbsp pimento seeds (allspice berries)
- 1/4 cup chopped pimento peppers (for flavor), if available
- 1 Scotch bonnet pepper (with seeds for added spice)
- 1 onion, chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp grated nutmeg
- 1–2 tbsp browning (or substitute with 1 tbsp soy sauce for a lower-sugar option)
- 1 tbsp Brown sugar (or sugar substitute such as stevia or erythritol)
- 1/2 tbsp vegetable oil
- Apple cider vinegar, to taste
- Juice and rind of 1/2 lime
Instructions
- In a blender or food processor, combine the scallion, thyme, garlic cloves, ginger slices, pimento seeds, pimento peppers, Scotch bonnet pepper, chopped onion, salt, black pepper, grated nutmeg, browning, sugar, vegetable oil, apple cider vinegar, and lime juice and rind.
- Blend or process the ingredients until you achieve a smooth paste-like consistency. Taste and adjust the seasoning as needed.
Notes
There are many subs you can make if you can’t find the original ingredients:
- Sub Scotch Bonnet Pepper for Habanero
- Sub Browning with soy sauce or tamari
- Use a brown sugar substitute for less sugar
- Sub apple cider vinegar for white vinegar
- Sub a lemon for a lime.
- Prep Time: 10
- Category: Sauces & Marinades
- Method: Food Processor
- Cuisine: Jamaican
Nutrition
- Serving Size: 1/4 batch per pound of protein or veggies.
- Calories: 69
- Sugar: 5.1 g
- Sodium: 297.9 mg
- Fat: 2.3 g
- Saturated Fat: 1.5 g
- Carbohydrates: 13.3 g
- Fiber: 1.3 g
- Protein: 1.2 g
- Cholesterol: 0 mg
5 Responses
Bit disappointed with your Old Bay recipe, using dried ingredients. I understand that you need to accept ads. And you’re promoting a restaurant meal with wings (tick) but waffles underneath the wings and a picture of pouring some sort of syrup. Could you have offered better/home recipes as a stand-along with these promotions?
Sorry, don’t mean to criticise, just help with your diabetic cause
Best wishes, you’re on the right track
The old bay recipe was taught to me by a friend who has lived in Maryland for her whole life. I just made it like they make it there. I can’t knock the natives for the way they do their thing.
Thank you, Hangry woman!! Finally, a traditional recipe that doesn’t include powder-this, powder-that from a supermarket bottle of expensive per gram stuff with quite a lot of preservative chemicals included, i.e. ultra-processed. A teenage friend of mine enjoys cooking and I want to encourage him to think out of the box. I cannot believe how many “authentic” jerk make-your-own recipes include DRIED onion, DRIED garlic and don’t go near buying some whole spices and warming them for 5 minutes in a frypan. Or making a larger batch and storing properly. I would be astonished that 17thC Jamaicans preferred dried onions and garlic. Didn’t they hang them up after harvesting like good veg gardeners do. Then chop and dry-roast along with the spices. My young friend uses chicken breast currently and I’m also going to suggest he tries thigh meat, which we can easily buy here, de-skinned and de-boned. Much tastier, cheaper and doesn’t dry up like a thick chicken breast … which I think needs a sauce rather than a jerk rub/marinade. I also applaud how you are linking trad recipes with diabetes.
Thank you for your site. I’ll be back
Thank you! My family is from Jamaica, and the fresh ingredients are what’s available there.
Wow, this recipe for authentic Jamaican jerk marinade sounds delicious! I can almost smell the aromatic blend of spices and flavors just by reading the ingredients list. I can’t wait to try it out. Thanks for sharing!