Jerk Marinade

Jerk Marinade

Smoky scotch bonnet heat balanced with warm allspice and bright citrus.

Total 15 min Makes 16 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Wheat

This Jamaican-style marinade blends scallions, scotch bonnet peppers, and allspice with citrus and soy sauce for a smoky, sweet-hot flavor base. Use it to coat chicken, pork, or fish before grilling or roasting for a deeply seasoned, charred crust. A quick blend comes together in minutes and keeps well in the refrigerator for future use.

Ingredients

  • 6 scallions, roughly chopped
  • 2 scotch bonnet peppers, stemmed
  • 1/2 cup yellow onion, roughly chopped
  • 4 cloves garlic
  • 1 tablespoon fresh ginger, peeled and chopped
  • 1/4 cup fresh lime juice
  • 1/4 cup soy sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons brown sugar
  • 2 tablespoons ground allspice
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Method

  1. Combine the scallions, scotch bonnet peppers, onion, garlic, and ginger in a food processor or blender.

  2. Add the lime juice, soy sauce, vegetable oil, brown sugar, allspice, thyme, cinnamon, nutmeg, salt, and black pepper.

  3. Blend until a mostly smooth, thick paste forms, scraping down the sides as needed, about 1 to 2 minutes.

  4. Use immediately to marinate meat or fish, or transfer to an airtight container and refrigerate.

Rate this recipe

★ 3.7 (1)

Jerk Marinade

This Jamaican-style marinade blends scallions, scotch bonnet peppers, and allspice with citrus and soy sauce for a smoky, sweet-hot flavor base. Use it to coat chicken, pork, or fish before grilling or roasting for a deeply seasoned, charred crust. A quick blend comes together in minutes and keeps well in the refrigerator for future use.

15 min 16 oz 45 cal

Ingredients

  • 6 scallions, roughly chopped
  • 2 scotch bonnet peppers, stemmed
  • 1/2 cup yellow onion, roughly chopped
  • 4 cloves garlic
  • 1 tablespoon fresh ginger, peeled and chopped
  • 1/4 cup fresh lime juice
  • 1/4 cup soy sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons brown sugar
  • 2 tablespoons ground allspice
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Method

  1. 1

    Combine the scallions, scotch bonnet peppers, onion, garlic, and ginger in a food processor or blender.

  2. 2

    Add the lime juice, soy sauce, vegetable oil, brown sugar, allspice, thyme, cinnamon, nutmeg, salt, and black pepper.

  3. 3

    Blend until a mostly smooth, thick paste forms, scraping down the sides as needed, about 1 to 2 minutes.

  4. 4

    Use immediately to marinate meat or fish, or transfer to an airtight container and refrigerate.