Authentic Jamaican Jerk Marinade 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

Method:

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.