If you have a blender of a food processor, this Jamaican Jerk-Style Marinade comes together in two shakes. It’s great on pork and chicken. Marinate for 4 to 12 hours in the refrigerator, then you can either grill or broil, depending on the weather or where you live.
What is Jerk?
Jerk is defined both as a spice blend and a style of cooking, hailing from Jamaica, with its roots in Africa. Pork and chicken are the two most commonly “jerked” meats, but now jerk seasoning and cooking methods are applied to everything from tofu to beef. Allspice (native to Jamaica) and hot peppers are the two most integral ingredients to a jerk marinade, which can be either dry or wet.
Jerk is defined both as a spice blend and a style of cooking, hailing from Jamaica, with its roots in Africa.Tweet This
How to Make Spicy Marinade
Traditional jerk cooking involves smoking, though now grilling is a commonly used cooking method. Also, fresh ginger is often used, though I used dried in this recipe, because uncharacteristically I was out of fresh.
If you make this Jamaican Jerk-Style Marinade, or any marinade, ahead of time, be sure to give it a good shake before marinating your food so that the ingredients re-incorporate. And check out How Long Do I Marinate That? for more tips about how long for different types of foods.
More Easy Marinade Recipes:
- Ginger, Lime and Mint Marinade
- Dijon, Garlic and Lemon Marinade
- Spicy Sesame Asian Marinade
- Indian Curry Yogurt Marinade
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Jamaican Jerk-Style Marinade
- ½ cup vegetable or canola oil
- ¼ cup fresh lime juice
- 3 garlic cloves finely minced
- 1 jalapeno pepper seeded and finely minced
- 1 teaspoon ground allspice
- 1 teaspoon ground ginger
- 1 tablespoon brown sugar
- 1 teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- Generous pinch nutmeg optional
- 4 scallions white and light green parts, finely chopped
- Put the vegetable oil, lime juice, scallions, garlic, jalapeno, allspice, ginger, brown sugar, salt and pepper (and nutmeg if using) in a bowl or a jar with a lid. Whisk or shake to combine well. Or, pulse in a food processor or blender.
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