Jamaican Jerk Marinade

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This jerk marinade has a terrific kick of heat and spice in a flavor explosion.

Serve with grilled jerk chicken or almost any protein.

If you like it hot, this marinade is for you. Although I would rate this as low to medium, you’ll see how easy you may modify the components to carry more of a punch for people with a lead-lined stomach.

Why I like to make my own marinades

Jamaican Jerk Marinade

The first reason is that I know precisely what is in them. Marinades and sauces in jars are loaded with chemicals and preservatives. I use fresh foods or spices from my cupboard when I create my own.

The second argument is taste; utilizing fresh ingredients any day of the week will always result in a more tasty final product since you are chopping fresh herbs or grinding fresh spices.

Third, I have children, and by creating my own marinade, I know precisely what they are eating at the end of the day.

How to make it and adjusting to your heat tolerance

Jamaican Jerk Marinade

I like making food simple. So the simplest approach to prepare this marinade is to gather all of the ingredients for this recipe, measure them out, and combine them in a blender.

On high, pulse until all of the ingredients are combined into a smooth consistency.

If you think this is too simple and want to make it seem more technical, pour yourself a drink while the blender is running.

Check out our Jerk Chicken recipe to see how this marinade works.

You may go to the bottom of this page to see the entire list of ingredients, or you can keep reading to learn some valuable BBQ tips and tactics.

This marinade adds a fiery kick to most proteins. Jamaicans use Jerk spices and marinades on a variety of meats, including pig, chicken, goat, and even fish.

Here are a few other tips:

  • The three suggested chilies have a low to medium heat level, so use it as a starting point and modify to your taste. Remember to use gloves while working with chillies; the last thing you want is to rub your eyes or worse.
  • If you want to use this rub on pork, replace the orange juice with pineapple juice and add an additional 2 tbsp of black sugar to the mix.
  • If you’re putting this on goat or lamb, I recommend adding a touch more garlic and salt. These game meats tend to benefit from a bit more garlic and salt, so start with an additional two cloves of garlic and adjust the salt to suit.

Using the marinade

I cannot emphasize how important it is to create this marinade a day or two ahead of time. The longer the components rest and combine, the more powerful and nuanced the taste.

I recommend using a jaccard to poke tiny holes all over the meat to allow the marinade permeate more. This is also known as jerking the meat, and it simply cracks the surface of the flesh, allowing the taste to penetrate deeper. This ensures that each mouthful is as flavorful as the previous.

Allow the meat to marinate for at least 12 hours; I like a 24 hour marinade since you get the full power of the heat and spices. However, if using this on fish, I would limit it to no more than 4 hours owing to the mild taste character of fish.

When you’re ready to grill, remove the meat from the marinade and set it aside to come to room temperature. Use the remaining marinade as a basting option for the meat when charring it over a direct high heat source toward the conclusion of the cook.

Use a silicon marinating brush to avoid loose hairs falling off and adhering to your meat, and they tend to retain more source than ordinary paint brush type brushes.


What is Jamaican jerk marinade made of?

What Ingredients Go Into Jerk Marinade? Onions, garlic, ginger, pimento, cinnamon, allspice, nutmeg, scotch bonnet pepper, and brown sugar are common ingredients in jerk marinade. There are several varieties, including citrus, vinegar, and other sweeteners like honey and molasses.

Is jerk marinade the same as jerk seasoning?

What exactly is the difference between jerk seasoning and jerk marinade? Jerk seasoning is a dry spice combination, while jerk marinade is a liquid. The spice combination should be massaged into your meat of choice and refrigerated overnight before grilling. The marinade is a streamlined form of the spice mixture.

What is the difference between jerk and Jamaican jerk?

Jerk fundamentally refers to a sort of meat, whether it be chicken, hog, cattle, fish, goat, fruit, or vegetables, and a Jamaican jerk refers to how the meal is prepared in Negril, Jamaica. This delectable method of cooking calls for the use of a paste or marinade containing at least pimento.

How long can I leave my jerk chicken marinating?

How long should I let the jerk chicken marinate? Marinating the chicken for at least 30 minutes and up to 24 hours is recommended. Marinating not only adds taste but also helps to tenderize meat. Longer isn’t always better, but several hours will enable the flavors to truly settle in.

Can you marinate jerk chicken too long?

Before cooking, let the chicken to marinade for at least 15 to 20 minutes. The longer the chicken marinates, the more flavor it will absorb! For best marinating, I would normally suggest at least 4 hours or overnight (8 hours). However, you may marinate the chicken in the refrigerator for up to 2 days.

Should jerk chicken be wet or dry marinade?

With the addition of true jerk flavour, neither dry rub nor wet marinade is superior. Both sorts are deserving of a spot in your pantry. Sprinkle a little Booyah dry Jamaican seasoning over veggies and other meals where you want just a touch of heat. It’s simple, fast, and tasty.

What are the three ingredients of jerk?

Jerk spices are made up of three basic ingredients: scotch bonnet, allspice, and thyme. Jerk sauce may be used to spice any meal, whether it’s meat, poultry, or vegetables.

What meat is the best to jerk?

Chicken is still the most popular jerked meat, with pig coming in a close second. However, everything, even fish and conch, may be jerked. It is dry-rubbed or marinated before being slow-smoked for up to three hours over pimento wood in a jerk pit.

What is the main ingredient in jerk?

Jerk seasoning is mostly made up of allspice and Scotch bonnet peppers. Cloves, cinnamon, scallions, nutmeg, thyme, garlic, brown sugar, ginger, soy sauce, and salt are possible additions.

Is jerk good for you?

Including the clean and jerk in your strength-training routine may provide various advantages. 1. The clean and jerk is a total-body workout. The clean and jerk may help you strengthen muscles in your glutes, hamstrings, quadriceps, biceps, triceps, and core.

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