Caribbean Jerk Marinade
Bold, Spicy, Smoky, and Full of Island Flavor
This traditional Caribbean-style jerk marinade delivers the perfect balance of heat, herbs, warm spices, and aromatics that make jerk cooking one of the most iconic flavor profiles in the islands.
Perfect for chicken, pork, seafood, vegetables, and even grilled fruit, this marinade develops deeper flavor the longer it sits and works beautifully for grilling, roasting, smoking, or air frying.
Servings: 2 cups
Ingredients
Fresh Ingredients
- 1 medium Yellow Onion rough chopped
- 6 Green Onions rough chopped
- 6 Garlic Cloves
- 2 Scotch Bonnet Peppers
- 2 tbsp Fresh Thyme Leaves
- Juice of 2 Limes
Dry Ingredients
- 1 tbsp Ground Allspice
- 2 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- 1 tsp Black Pepper
- 1 tsp Kosher Salt
- 2 tbsp Brown Sugar
Liquid Ingredients
- 2 tbsp Soy Sauce
- 2 tbsp Vegetable Oil
- 1 tbsp White Vinegar
Optional:
- 1 tbsp Orange Juice for a slightly sweeter profile
- 1 tsp Browning Sauce for darker color
Instructions
Step 1
- Add all ingredients to a blender or food processor.
Step 2
- Blend until smooth.
- For a chunkier, more rustic jerk marinade, pulse until ingredients are finely chopped but not completely pureed.
Step 3
- Taste and adjust seasoning if necessary.
- Add additional Scotch Bonnet for more heat or additional brown sugar for a slightly sweeter finish.
Step 4
- Use immediately or refrigerate for later use.
- For best results, marinate proteins for a minimum of 4 hours, with overnight marination preferred.
Video
Notes
Recommended Usage
This recipe is ideal for:
Chicken
Pork
Shrimp
Salmon
Turkey
Vegetables
Tofu
Grilled Pineapple Chef Winston's Pro Tips
Overnight Is Best
Jerk flavors become significantly deeper and more balanced after an overnight marinade. Don't Fear The Heat
Traditional jerk should have some heat, but the warmth of the spices should work alongside the peppers rather than being overwhelmed by them. Cook It Low And Slow
Jerk seasoning develops incredible flavor when allowed to caramelize gradually during cooking. Make Extra
This marinade freezes exceptionally well and can save valuable prep time for future meals. Storage
Refrigerator:
Store in an airtight container for up to 5 days.
Freezer:
Freeze for up to 3 months. Chef Winston's Note
Jerk cooking isn't just a recipe.
It's a flavor tradition rooted in history, culture, and community.
Treat the ingredients with respect, trust the process, and let the flavors do the talking.
Bring your fork or bring your feelings. Either way, I'm bringing flavor.
YOOOOUW!!
— Chef Winston Williams
Floribbean Cuisine
This recipe is ideal for:
Chicken
Pork
Shrimp
Salmon
Turkey
Vegetables
Tofu
Grilled Pineapple Chef Winston's Pro Tips
Overnight Is Best
Jerk flavors become significantly deeper and more balanced after an overnight marinade. Don't Fear The Heat
Traditional jerk should have some heat, but the warmth of the spices should work alongside the peppers rather than being overwhelmed by them. Cook It Low And Slow
Jerk seasoning develops incredible flavor when allowed to caramelize gradually during cooking. Make Extra
This marinade freezes exceptionally well and can save valuable prep time for future meals. Storage
Refrigerator:
Store in an airtight container for up to 5 days.
Freezer:
Freeze for up to 3 months. Chef Winston's Note
Jerk cooking isn't just a recipe.
It's a flavor tradition rooted in history, culture, and community.
Treat the ingredients with respect, trust the process, and let the flavors do the talking.
Bring your fork or bring your feelings. Either way, I'm bringing flavor.
YOOOOUW!!
— Chef Winston Williams
Floribbean Cuisine