Jamaican jerk marinade automatically reminds me of being back in Jamaica eating jerk chicken on the beach and feeling irie! Jamaican jerk marinade is a quick and easy way to add tons of flavor and spice to any dish.
Ahhhhhhhemmmmmmmmmm!!! Can I please have your attention, good sauce loving friends of the world. It is time for this Jamaican Jerk Marinade to take center stage. Because of this amazingness I can quit blogging right now. My job is complete. I would have succeeded in sharing the only marinade that you will ever need in life. I think it is life changing, life affirming maybe, life-worth-living levels even. It gave me an extra kick just smelling it.
It is breezy outside today. The weather is finally taking a slight turn. It seems for Fall like today, and just to be clear by slight turn I mean it is about 81 degrees outside. I think it is the perfect time for some spice!!!
This marinade right here is EVERYTHING!!!! It reigns supreme in my house.
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There are just some things in this life that can make me unexplainably happy- Babies, yoga pants, a flash sales at Old Navy and this magical sauce. No one can deny the flavor bomb that is in this Jamaican Jerk Marinade. It is straight fire but in the best possible way!
As a child growing up in Jamaica, I can remember having jerk chicken every Friday. Walking home from school on Friday always made my stomach rumble. The streets would be lined with vendors, and each food cart has very loyal customers. Some of the vendor’s marinades would be a little sweeter while others would be ALOT spicier. No matter which vendor you went to you basically knew what the end result would be….. pure deliciousness!
In this marinade you can find the spark that is Jamaica: It is spicy, hot and at the same time sweet. It is a unapologetically hot marinade can transport you from any location to the small beautiful island that is Jamaica. We love it so much in my house that we put it on chicken, fish even tofu. I make jars at a time and store it in the refrigerator to add an extra kick to any dish.
The extraordinary Cast of characters: Scallions, thyme, onion, garlic, ginger, brown sugar, habanero peppers (or Scotch Bonnet), pimento seeds, bay leaves, soy sauce, cloves, nutmeg, and cinnamon. Don’t be afraid of the habanero peppers (or Scotch Bonnet) in this dish, the addition of some brown sugar is the perfect way to cool off. This is out of this world good… on another level good.
There is LITERALLY a party in my mouth.
With this one recipe you can :
Make anyone of these today, and thank me later.
Note: you can take out the seeds from the habanero pepper to make the marinade milder. I recommend that you try this way first just to test how hot you like it.
- 1 large onion
- 4 sprigs of thyme
- 4 stalks of scallion
- 2 tsp black pepper
- 2 tsp salt
- 2 whole scotch bonnet pepper(1 with seeds)
- 4 bay leaves
- 2 cloves of garlic
- 1 teaspoon cloves
- 6-10 pimento seeds
- 3 tbsp brown sugar
- 2 tbsp soy sauce
- 1 inch long ginger
- 2 tbsp olive oil
- Roughly chop onion, scallions, garlic and ginger and place them into the food processor
- Next add all the other ingredients on top
- add the wet ingredients next
- Turn your food processor on and pulse until you have a chunky puree.
- Walla you have the most fragrant jerk marinade. Enjoy