Jamaican Jerk Marinade


  • Habenaro peppers – Your jerk could be as spicy or mild as you like. You can add more peppers, less peppers or none (oh, but use some… at least a half). The heat can be considerably less if you remove the seeds and the white segments, this way you get to enjoy just the right heat without missing out on the amazing flavors. Be careful handling these peppers (if you have gloves, wear them) and wash your hands once you finish dealing with them.
  • Green onion
  • Onion
  • Garlic
  • Ginger
  • Thyme
  • Allspice
  • Brown sugar
  • Nutmeg
  • Cinnamon
  • Soy sauce
  • Oil
  • Vinegar
  • Orange juice
  • Salt
  • Pepper
  • Kitchen Bouquet (optional)


Blend everything together in your blender or bullet. Start by adding the larger bits; onion, green onion, garlic, ginger, habanero peppers, thyme. Give the a quick blend.

Then add all powdered ingredients along with liquids. Blend it, scraping along the sides if needed, or shaking it in case of a bullet. It will form a nice paste, which should be a little on the rougher side. This way, when it’s time to marinate it sticks to the meat nicely.

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