Sizzling Jamaican Jerk Marinade

Over the years, I’ve shared several variations of jerk recipes, from jerk chicken to smoked jerk turkey. But this Sizzling Jamaican Jerk Marinade Recipe is my go-to when I want to infuse big, bold flavor into chicken, pork, or even fish. The magic of this marinade is in the blend of fresh herbs, citrus, and heat, true to the heart of Jamaican street food. I created this version to be versatile, easy to prepare, and perfect for keeping in the fridge so you’re always just a step away from a taste of the Caribbean.

This marinade starts with scallions and thyme, the foundation of so many island dishes, then layers in pimento, ginger, garlic, and fiery Scotch Bonnet peppers. To balance it all, I use a touch of brown sugar, honey, and citrus juices, along with dark soy and rice vinegar for depth. Whether you’re grilling on a sunny weekend or just tossing some chicken in the oven midweek, this marinade brings the warmth and flavor of Jamaica straight to your plate.

Ingredient Guide

• Scallions (Green Onions): Provide a mild onion flavor and are a staple in Caribbean cooking.
• Thyme: Adds earthy notes; use fresh sprigs and remove woody stems.
• Scotch Bonnet Peppers: Bring intense heat and fruity flavor; handle with care.
• Brown Sugar: Balances the heat with sweetness and aids in caramelization.
• Pimento (Allspice) Powder: Offers a warm, peppery flavor essential to jerk seasoning.
• Ground Cinnamon: Adds subtle sweetness and warmth.
• Citrus Juices (Lime and Lemon): Provide acidity to tenderize meat and enhance flavor.
• Ginger: Imparts a spicy, zesty kick.
• Garlic: Adds pungency and depth.
• Olive Oil: Helps blend the marinade and coats the meat.
• Honey: Introduces a touch of sweetness and helps with browning.
• Rice Vinegar: Adds mild acidity and balances flavors.
• Dark Soy Sauce: Contributes umami and color; use gluten-free soy sauce or Tamari if needed.
• Orange Juice: Adds a sweet citrus note that complements the spices.
• Onions: Provide a savory base flavor.

Shopping Made Easy

• Scallions and Thyme: Available in the produce section; opt for fresh herbs for the best flavor.
• Scotch Bonnet Peppers: Found in Caribbean or international markets; habanero peppers are a suitable substitute.
• Pimento (Allspice) Powder: Located in the spice aisle; ensure it's fresh for maximum flavor.
• Rice Vinegar and Dark Soy Sauce: Available in the international foods section; check labels for gluten-free options if necessary.
• Citrus Fruits: Choose fresh limes and lemons for juicing; bottled juice can be used in a pinch.
• Orange Juice: Opt for fresh or high-quality bottled juice without added sugars.

Cooking Notes from the Kitchen

• Wear gloves when handling Scotch Bonnet Peppers to avoid skin irritation; remove seeds to reduce heat if desired.
• Use a food processor for a textured marinade or a blender for a smoother consistency; pulse to control texture.
• Store the marinade in a sealed container in the refrigerator for up to one month.
• Marinate meats for at least 2 hours, preferably overnight, for maximum flavor infusion.

Why use both orange juice and vinegar?

Orange juice adds fruity sweetness and balances the sharp acidity of vinegar, creating a more rounded marinade.

How spicy is this jerk marinade?

It’s fairly hot thanks to the Scotch Bonnet peppers. You can reduce the heat by removing the seeds or using fewer peppers.

Can I make this gluten-free?

Yes, swap the dark soy sauce for gluten-free tamari and double-check any other bottled ingredients for hidden gluten.