How to Make a Proper Jamaican Jerk Marinade

Jerk marinade is one of those magical things that can transform just about anything you cook. It’s bold, complex, spicy, and most importantly absolutely delicious.

In this article, I’m breaking down what makes a really good jerk marinade and showing you how to make it at home.

Once you’ve got a batch ready, the possibilities are endless: jerk pork, jerk chicken, jerk sauce, even a spoonful stirred into rice and peas. A little goes a long way, and it’s guaranteed to make you cook like a pro.

jerk marinade

The Backbone Flavours

A good jerk marinade starts with four key ingredients:

  • Pimento (Allspice) – The dried berries are essential, but authentic jerk also uses the leaves and green pimento wood for smoking. I always add extra allspice because it’s the soul of jerk.

  • Fresh Thyme – Balances perfectly with the pimento and adds that fresh, herbal punch.

  • Scotch Bonnet Pepper – Brings the heat and that “one-of-a-kind” flavour. Can’t find it? Habanero will do in a pinch.

  • Ginger – Adds depth, warmth, and that unmistakable Jamaican kick.

jerk marinade backbone ingredients
freshly blended jerk marinade

Supporting Cast

These ingredients round out the flavour and add complexity:

  • White onion

  • Garlic (my pick if you had to choose only one allium)

  • Scallion (optional, but great for layering flavour)

  • Cloves and freshly grated nutmeg

  • Brown sugar (or honey) to balance acidity and help with browning

supporting ingredients

Liquids & Extras

To bring it all together:

  • Soy sauce (half cup—adds flavour, colour, and salt)

  • Vegetable oil (helps with moisture retention)

  • Cane vinegar (or any vinegar you like)

  • Browning (optional, just for colour)

  • Lager beer like Red Stripe (especially good for grilling)

  • Citrus juice: orange, lime, lemon, or even grapefruit

  • Black pepper and a touch of salt

jerk marinade liquids
blending jerk marinade
nutmeg and cloves

Making & Storing

Blend everything together, usually its left a bit rough in texture and fragrant. The aroma should hit you like a full orchestra…complex, bold, and perfectly in harmony.

This marinade should taste very strong, the flavours mellow when you marinate and cook. Store in the fridge for a couple of days or freeze for up to a month (if it lasts that long).

Jerk marinade takes a little effort, but it’s worth every second. Once you taste it, you’ll understand why it’s been a Jamaican favourite for centuries.

jerk marinade storage
jerk marinade

INGREDIENTS LIST

(Yields about 1 Liter of Marinade)

~1/2 Cup Dried Pimento Berries/Allspice

~1 Cup Fresh Thyme

2-3 in. Ginger

2-3 Scotch Bonnet Pepper (Use less or more depending on how spicy you want your marinade to be)

1 Cup Diced Onion

2-3 Heads Peeled Garlic

~4 Stalks Scallion

2 tsp. Cloves

2 tsp. Grated Nutmeg

2-3 tbsp Brown Sugar

1 Tbsp Black Pepper

1 Tbsp Salt

LIQUID INGREDIENTS

1/2 Cup Soya Sauce

~3 Tbsp Oil(Vegetable, Olive etc.)

1/4 Cup Vinegar

~ 1 Tbsp Browning Sauce (For Colour)

1/2 Cup Lager Beer (e.g. Red Stripe)

1/4 Cup Orange Juice

Watch the full video here and check out my jerk playlist for more recipes.