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Easy Jerk Marinade

Ingredients

  • 2-4 Scotch bonnet peppers adjust for heat tolerance
  • 1 small red onion quartered
  • 4-6 garlic cloves whole
  • 4 stalks of scallion ends trimmed
  • 1/4 cup soy sauce
  • 1/4 cup vinegar white or apple cider vinegar works
  • Juice of 1 lime
  • Juice of 1 orange
  • 2 tsp browning sauce
  • 1/4 cup brown sugar preferably dark brown sugar
  • 1 tsp ground nutmeg
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1 tsp Chinese five-spice
  • 1 tsp dried thyme or fresh, if available
  • 1 tsp kosher salt
  • 1 tsp black pepper

Instructions

  • Chop the Scotch bonnet peppers, red onion, garlic, and scallions into smaller pieces for easier blending
  • In a blender or food processor, combine all ingredients: Scotch bonnet peppers, red onion, garlic, scallions, soy sauce, vinegar, orange juice, lime juice, browning sauce, ginger, brown sugar, nutmeg, allspice, cinnamon, Chinese five-spice, thyme, salt, and pepper.
  • Blend until the marinade reaches your desired consistency. I like mine slightly chunky for added texture, but you can blend until smooth if preferred.
  • Taste the marinade and adjust salt, pepper, or sweetness if needed. Remember, the flavors will deepen as the marinade sits.

Notes

Storage:

  • Store the jerk marinade in an airtight container in the refrigerator for up to 1 week.
  • For longer storage, freeze the marinade in an ice cube tray or freezer-safe bag for up to 3 months. This makes it easy to defrost small portions as needed.

Reheating or Using Leftovers:

  • Jerk marinade can be used as a glaze for grilled or baked meats. Heat it gently on the stove for 1-2 minutes to warm it before use.