Turn up the flavor with this ten-minute jerk marinade!
Jerk marinade has been a staple in Jamaican cooking since its invention. Historical theories suggest it dates back to the indigenous TaÃno group. The marinade includes a variety of spices and seasonings that were aimed at preserving meat. Originally, the recipe helped prolong the supply of wild boar and incorporated the use of native flavors, including the scotch bonnet pepper. Today, the tradition continues, and people from all walks of life have fallen in love with the diverse ways jerk marinade can be used to elevate a dish.
You’ll love having this flavorful marinade on hand for its diverse variety of uses. From the go-to chicken or steak to a range of vegetables such as green beans or asparagus, the jerk marinade combines sweet, spicy, and complex flavors to your dishes. You’ll find the scotch bonnet pepper adds just the right amount of heat. Likewise, you will enjoy this dish coming together with just one blender and ten minutes of your time. Take your meats and veggies to a new and flavorful level in no time!
What Is A Scotch Bonnet?
The scotch bonnet pepper is a variety of pepper commonly used in Caribbean and West African cuisines. The flavor profile has been described as fruity and inviting, which makes it different from other peppers in its heat range, such as the habanero pepper. For heat range, peppers are graded in units known as Scoville units and the average jalapeño falls around 2,500–8,000 units, whereas the scotch bonnet tops out between 150,000-300,000.
Don’t let the heat scare you, though! The scotch bonnet balances the heat with a slightly sweet and inviting counter flavor. The bright orange pepper truly gives this marinade its signature zip and depth. When blended with other elements such as the brown sugar and cinnamon found in our recipe, the end result is approachable and quintessentially Jamaican. Who knew that so many levels of flavor could exist in just one little pepper?
Ingredients
- 1 medium onion chopped
- 4 green onions chopped
- 2 Scotch bonnet peppers chopped
- 4 cloves garlic minced
- 1 tablespoon fresh thyme chopped
- 2 teaspoons fresh ginger grated
- 1/4 cup soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon lime juice
- 2 tablespoons white vinegar
- 1 tablespoon brown sugar
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
How to Make Jerk Marinade
Step 1: Combine all ingredients in a blender or food processor.
Step 2: Blend until smooth to create a thick marinade.
Step 3: Use immediately or store in the refrigerator in an airtight container for up to one week.
FAQs & Tips
How to Make Ahead and Store?
Already-made marinades can be stored in the refrigerator for up to 7 days. If the marinade has touched meat, however, you will not want to store it separately to avoid cross-contamination. If you are actively marinating meat, you should cook it within 24 hours to preserve the freshness. If you want to prolong unused marinades, you can freeze them for up to 3 months in airtight containers or larger ice cube trays, such as silicone soup cubes.
How Do I Best Keep The Flavor?
When preparing your meat, it is best to allow the marinade to set for at least 12 hours. This gives the best amount of time for the flavors to soak into the meat. When cooking, be sure to keep the flames low and slow if you are grilling, and allow the meat to rest for 1 full hour afterward for maximum flavor. You wouldn’t want to lose any of your hard work!
How Much Should I Use?
It’s recommended that for every pound of meat, you use 3-4 tablespoons of marinade. Of course, allowing the marinade to soak for maximum time helps to permeate the flavors effectively. The same is said for vegetables you marinate—a little goes a long way!
Serving Suggestions
If you’re looking to serve your jerk marinade with chicken, why not make it a full Jamaican-inspired feast? Try our Jamaican Coleslaw and a side of Baked Rice for an island-inspired dinner on demand. You’ll find the marinade works on other meats like pork, beef, shrimp, or even the other Jamaican favorite, which is goat. Another option for a Caribbean menu is rice and beans or a Jamaican beef patty. Vegetables like green beans, asparagus, or Brussels sprouts go perfectly with this marinade as well. Give it a try!
Jerk Marinade
Ingredients Â
- 1 medium onion chopped
- 4 green onions chopped
- 2 Scotch bonnet peppers chopped
- 4 cloves garlic minced
- 1 tablespoon fresh thyme chopped
- 2 teaspoons fresh ginger grated
- 1/4 cup soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon lime juice
- 2 tablespoons white vinegar
- 1 tablespoon brown sugar
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
InstructionsÂ
- Combine all ingredients in a blender or food processor.
- Blend until smooth to create a thick marinade.
- Use immediately or store in the refrigerator in an airtight container for up to one week.
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