Authentic Jamaican Jerk Marinade Recipe

Jerk Seasoning Recipe

Prep Time: 10 minutes

Total Time: 10 minutes

Level: Easy

Shelf Life: 4 – 6 weeks refrigerated

Jamaican Jerk Marinade Ingredients:

  • 1 large onion (finely chopped)
  • 3 cloves of garlic
  • 1 spring onion (finely chopped)
  • 5 sprigs of fresh thyme (stripped off stem)
  • 1 teaspoon of salt
  • 1 ½ teaspoon granulated sugar
  • 1 teaspoon pimento seeds (substitute: All Spice)
  • ½ teaspoon ground nutmeg
  • ½ teaspoon cinnamon
  • 1 whole scotch bonnet
  • 1 teaspoon of black pepper
  • 2 tablespoon soy sauce
  • ½ Cooking oil (of your choice)
  • 1 tablespoon white vinegar
  • 1 teaspoon of gravy browning


  1. Add ingredients to a hand blender or machine blender till it forms a coarse paste-like consistency.
  2. Add to a to a clean jar and refrigerate for up to 4-6 weeks.
  3. Stir well before use and apply to foodstuffs
  4. Use 2 to 3 teaspoons per kilo of meat, fish or vegetables and for bases of curries.

Example: 1 average size chicken breast or salmon fillet would require ½ of jerk seasoning. Whole 2kg chicken would require 4 to 6 teaspoons of jerk seasoning. 1 pot of curry for 4 people would require 2 to 3 teaspoons of jerk seasoning.

  • Leave your chosen protein to marinate for at least 1 to 2 hours. For maximum flavour marinate overnight.


Jamaican Jerk Chicken Rice & Peas and Mango Salsa

Tips & Extras:

  • Remove the seeds if you don’t want your jerk seasoning to be too hot
  • For maximum flavour, use a griddle pan or BBQ. Oven roasting is also simple and easy.
  • If you don’t have a blender add all your ingredients to a bowl and use the end of a rolling pin to bash together, incorporating the oil last.

Try More:

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Authentic Jamaican Jerk Marinade Recipe

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