Jerk Marinade

Be the first to review
READY IN: 1hr 5mins
Recipe by Chef Sean 2

The technique of soaking foods in a liquid to flavor -- or in the case of meats, to tenderize -- was probably brought to the Caribbean by the Spanish. A marinade is perhaps easier to use than a paste, because it is thinner and coats better, and if you are grilling your jerked meats, the marinade can also be used as a basting sauce. From: The Habanero Cookbook by Dave DeWitt and Nancy Gerlach.

Ingredients Nutrition


  1. Combine all ingredients in a bowl and mix well.
  2. Let sit for 1 hour, at room temperature, to blend the flavors.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a