Wah Gwan! This Homemade Jerk Marinade brings the bold, spicy flavors of the Caribbean right to your kitchen. It’s perfect for chicken, fish, pork, or vegetables and can be adjusted from mild to fiery depending on how many peppers you use.
Ready to turn up the heat? Let’s get into it.
I created this jerk marinade with help from a family member from Jamaica, and it captures the authentic flavors of Scotch bonnet (or habanero) peppers, onions, garlic, ginger, thyme, and warm spices. You can remove seeds for less heat or leave them in for a serious kick. The marinade balances heat, sweet, and umami for a versatile, flavorful paste.
Ingredients for this recipe
Scotch bonnet or habanero peppers: 2–5 peppers, chopped. Remove seeds for less heat.
Onion: 1 yellow or white onion, quartered.
Scallions: 5, chopped.
Garlic: 4 cloves, minced.
Ginger: 1 tsp fresh, grated.
Thyme: 3–5 sprigs.
Salt and black pepper: to taste.
Brown sugar: 4 tbsp (dark or light).
Cinnamon: 1 tsp ground.
Nutmeg: 1/2 tsp ground.
Allspice: 1 tsp ground.
Soy sauce: 1/4 cup for savory depth.
Browning: 1 tsp for color (optional).
White or apple cider vinegar: 1/3 cup for acidity.
Orange: juice from 1 small orange (lemon or lime can be substituted).
Extra virgin olive oil: 1 tsp to help blend.
How to make Caribbean jerk marinade
Place all ingredients in a blender or food processor: peppers (seeds removed if desired), onion, scallions, garlic, ginger, thyme, brown sugar, cinnamon, nutmeg, allspice, soy sauce, browning (if using), vinegar, orange juice, olive oil, salt, and black pepper. Blend until you have a thick, aromatic paste.
Use the paste to marinate your protein or vegetables. For best flavor, marinate for at least 30 minutes to a few hours; overnight is ideal. The marinade works well for grilling, roasting, or pan-searing.
Store the marinade in an airtight container in the refrigerator for up to 3 months, or freeze for up to a year. It’s a great make-ahead item to brighten up weeknight meals.
Stored in the fridge, the marinade keeps up to 3 months; frozen, it will last up to a year.
Use 2–3 peppers for a milder flavor and 4–5 peppers for a spicier result.
This marinade is great on chicken, fish, pork, and roasted or grilled vegetables.
Jerk Marinade
Rate Recipe
Print Recipe
Ingredients
- 2-5 scotch bonnet peppers, chopped, remove seeds for less heat
- 1 onion, chopped in quarters
- 5 scallions, chopped
- 4 cloves garlic
- 1 tsp ginger
- 3-5 thyme, sprigs
- salt, to taste
- pepper, to taste
- 4 tbsp brown sugar, dark or light is fine
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp allspice
- black pepper
- 1/4 cup soy sauce
- 1 tsp browning (optional)
- 1/3 cup white or apple cider vinegar
- 1 orange, small
- 1 tsp extra virgin olive oil
Instructions
-
Put all ingredients in a blender or food processor and blend until you have a thick paste. Transfer to an airtight container and refrigerate or freeze.
Video
Notes
For spicy, use 4–5 peppers.
Lemon or lime can substitute for orange if preferred.
Keeps up to 3 months in the fridge and up to 1 year in the freezer.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Like this recipe? Leave a comment below!