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Jerk Marinade

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marinades & dressings•jamaican•vegan, vegetarian, gluten-free, dairy-free
15 minutes•about 2 cups (enough for 4–5 pounds of meat)•

Ingredients

  • 2 each Scotch bonnet peppers – stemmed; seeds removed for less heat
  • 6 ounces scallions – trimmed, roughly chopped (~12.5 n/a green onions)
  • 6 ounces onion – roughly chopped (~1.5 medium onions)
  • 6 cloves garlic – peeled
  • 1 ounce ginger – peeled, roughly chopped
  • 2 tablespoons thyme – fresh leaves stripped
  • 2 tablespoons brown sugar – packed
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper – freshly ground
  • 1 1/2 tablespoons ground allspice
  • 1/2 teaspoons ground cinnamon
  • 1/2 teaspoons ground nutmeg
  • 1/3 cup white vinegar
  • 1/4 cup lime juice – freshly squeezed
  • 2 tablespoons vegetable oil
Jerk marinade

Instructions

1. Wear gloves for safety. Remove stems from the Scotch bonnet peppers, scrape out seeds and membranes if you want less heat, and add the peppers to a blender jar.

2. Add the scallions (trimmed and roughly chopped), onion (roughly chopped), garlic, ginger (peeled and roughly chopped), thyme, brown sugar, kosher salt, black pepper, ground allspice, ground cinnamon, ground nutmeg, white vinegar, and lime juice to the blender.

3. Blend on high until a thick, mostly smooth paste forms, 45–60 seconds, stopping to scrape down the sides as needed. With the blender running, stream in the vegetable oil until emulsified.

4. Use immediately to coat meat or seafood, massaging to cover all surfaces. Marinate refrigerated as a guide: chicken 4–12 hours, pork 6–24 hours, and fish or shrimp 30–90 minutes.

5. Transfer any remaining marinade to a clean jar, press plastic wrap directly onto the surface to minimize oxidation, and refrigerate up to 1 week or freeze in portions for up to 3 months.

Jerk marinade is the aromatic, fiery backbone of Jamaica’s signature jerk, delivering a balance of heat, savory depth, herbal brightness, and warm spice. Scotch bonnet peppers provide fruity fire, while allspice (pimento), thyme, scallions, and onion build a complex, woodsy perfume. A touch of brown sugar rounds the edges, and a blend of vinegar and lime gives the paste its tang and penetrating power. When massaged onto chicken, pork, seafood, or vegetables, it seasons deeply and caramelizes into a fragrant crust during grilling or roasting.

Rooted in Jamaica, jerk grew from Indigenous Taino techniques and the preservation know‑how of Maroons, who seasoned and smoked meat over pimento wood. The word “jerk” is often linked to the Spanish charqui (dried meat) or to the practice of jerking holes in meat for seasoning. Over time, cooks shifted from dry rubs to wet pastes, pounding fresh herbs, chile, and spices into marinades. Today, the essential notes—Scotch bonnet and allspice—remain central, with Boston Bay and roadside jerk pits standing as cultural touchstones for this enduring culinary tradition.