📝 About This Recipe
Transport your taste buds to the vibrant streets of Montego Bay with this deeply aromatic and fiery Jamaican Jerk Marinade. This recipe balances the intense heat of Scotch bonnet peppers with the warm, woody notes of allspice (pimento) and the sweetness of dark brown sugar. It is a complex, soul-warming blend that captures the true essence of traditional Caribbean barbecue, perfect for infusing meats with a smoky, spicy, and slightly tangy profile.
🥗 Ingredients
The Aromatics
- 6-8 stalks Scallions (Green Onions) (roughly chopped, use both white and green parts)
- 1 medium Yellow Onion (peeled and quartered)
- 6 cloves Fresh Garlic (peeled)
- 2 inch piece Fresh Ginger (peeled and sliced)
The Heat and Spice
- 3-5 pieces Scotch Bonnet Peppers (stems removed; keep seeds for extra heat or remove for milder flavor)
- 2 tablespoons Whole Allspice Berries (Pimento) (freshly ground for the best aroma)
- 1 tablespoon Dried Thyme (or 2 tablespoons fresh thyme leaves)
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg (freshly grated if possible)
- 1 teaspoon Black Pepper (coarsely ground)
Liquids and Seasoning
- 1/4 cup Dark Soy Sauce (provides rich color and saltiness)
- 1/4 cup Fresh Lime Juice (about 2 juicy limes)
- 2 tablespoons White Vinegar (adds essential tang)
- 2 tablespoons Extra Virgin Olive Oil (helps emulsify the marinade)
- 2 tablespoons Dark Brown Sugar (packed; balances the heat and aids caramelization)
- 1 tablespoon Kosher Salt (adjust to taste)
👨🍳 Instructions
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1
Begin by prepping your aromatics. Roughly chop the scallions, quarter the onion, and peel the garlic and ginger. This makes it easier for the food processor to create a smooth paste.
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2
Handle the Scotch bonnet peppers with care. Wear gloves if you have sensitive skin. Remove the stems. For an authentic, fiery kick, leave the seeds in; for a more approachable heat, slice them open and scrape the seeds out.
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3
If using whole allspice berries (highly recommended), toast them in a dry pan over medium heat for 2 minutes until fragrant, then grind them into a powder using a spice grinder or mortar and pestle.
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4
Place the chopped scallions, onion, garlic, ginger, and Scotch bonnets into the bowl of a large food processor or high-speed blender.
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5
Add the ground allspice, thyme, cinnamon, nutmeg, black pepper, and salt to the processor.
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6
Pour in the wet ingredients: the dark soy sauce, lime juice, white vinegar, and olive oil.
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7
Add the dark brown sugar on top. This will help break down the fibers of the aromatics as you blend.
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8
Pulse the mixture several times to break down the larger chunks of vegetables.
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9
Switch to a continuous blend and process for 1-2 minutes until the marinade is a thick, slightly chunky paste. It should not be a thin liquid, but rather a textured sauce that will cling to meat.
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10
Taste a tiny drop (carefully!) to check the salt and acid balance. Add more lime or salt if needed.
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11
Transfer the marinade to a glass jar. Let it sit for at least 30 minutes before using to allow the flavors to marry and the dried spices to hydrate.
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12
When ready to use, coat your choice of protein (chicken, pork, or shrimp) thoroughly. For best results, marinate chicken or pork for at least 12-24 hours in the refrigerator.
💡 Chef's Tips
Use gloves when handling Scotch bonnets to avoid 'chili burn' on your hands or eyes. Always use fresh allspice berries and grind them yourself; the flavor difference compared to pre-ground is massive. If you can't find Scotch bonnets, Habaneros are the best substitute as they share a similar fruity heat profile. For an extra layer of authenticity, add a teaspoon of browning sauce or a splash of Jamaican rum to the blender. Don't over-marinate seafood; 30 minutes is plenty for shrimp or fish to prevent the lime juice from 'cooking' the protein.
🍽️ Serving Suggestions
Serve over grilled chicken quarters alongside traditional Jamaican Rice and Peas. Pair with fried sweet plantains to help cut through the intense heat of the peppers. A side of crisp, creamy coleslaw provides a refreshing textural contrast to the charred jerk meat. Serve with 'Festivals' (Jamaican sweet fried dumplings) for a truly authentic street-food experience. Pair with a cold Red Stripe beer or a refreshing ginger beer to complement the spice.