Jamaican Jerk Marinade

"This is a good one for Turkey, Fish, pork and Chicken. You may want to double up on this one because it is only 6 servings. This is also for about 1-1/2 lbs of meat."
 
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photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
photo by Boomette photo by Boomette
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
15mins
Ingredients:
14
Serves:
6

ingredients

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directions

  • Mix all marinade ingredients in a shallow baking dish (I just use a large ziplock bag for all of my marinating).
  • Reserve 1/2 cup to be used as a dipping sauce or baste.
  • Add meat to marinade and refrigerate for 30 minutes to overnight.
  • Then grill when you are ready.

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Reviews

  1. Oohhh this is so good. The best barbecue! I used chicken legs and thighs, and marinated for about 30 hours. Also used mesquite chips that had soaked in water for lots of smoke.
     
  2. This is a very good marinade but is missing the key ingredient in a true Jamaican jerk. That ingredient is the Scotch Bonnet/Habenero pepper. While adding heat it adds fruitiness and flavor that a jalopeno can not add. You don't need to slice and chop if you don't like a lot of heat just pierce it with a fork while your cooking the sauce to add the flavor and heat. Taste the sauce as you go and remove It when the heat is right for you.
     
  3. I've eaten a fair amount of jerk in my time. I've had jerk from roadside jerk joints on the north shore of Jamaica and I've eaten a lot of it in Toronto's jerk joints. There are a lot of Jamaican restaurants in Toronto. So I have a really good idea of what jerk dishes ought to taste like. Unfortunately this recipe, while tasty on its own merits, just doesn't cut it as jerk seasoning; it's way too mild. On a positive note though, I used some of this recipe as a shrip dip which worked out just fine.
     
  4. I'd never had jerk chicken before and I was pleasantly surprised with the flavour. We ran out of gas for the BBQ so I ended up having to bake the chicken in the oven and the taste was great. This will be a regular dish at our BBQ's from now on.
     
  5. This was enjoyed by all at our house. We marinated it for 24 hours. Made for Name that Ingredient Tag.
     
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RECIPE SUBMITTED BY

Me and my boyfriend have been together for 11 years now. We live on 40 acres and have 6 dogs and 4 Tennessee Walkers. We both work a lot of hours so there is never enough time in a day to get everything done. I absolutely love the outdoors. I also enjoy lifting weights, reading and playing with all of my beautiful animals. I absolutely love, love and love to cook. I like to cook a variety of things and also like love to bake. I like to just get in the kitchen and experiment with different things. If something does not turn out for me such as pie crust or gravy I will keep trying until I can make it work. Only problem is, when I finally make it work it may not work again the time after that. It is fun though and I do consider myself a pretty good cook for the most part. I also love slow cooker recipes. Those are my most favorite in the winter months.
 
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