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Jamaican Jerk Marinade

Posted on December 19, 2011.


This is the perfect marinade for grilled chicken and steaks. If you cannot find Scotch Bonnet peppers, you can substitute with their South American cousin - the Habanera pepper. Scotch Bonnets and Habaneras are some of the hottest of all peppers, so you may want to start with a little and add more to achieve your desired flavor. I prefer to marinate meat overnight in a sealed plastic bag.


5 cloves garlic
1/2 cup red onions
3 tablespoons Jamaican Thyme
2 tablespoons brown sugar
1/4 cup green onions
3 tablespoons ginger
1 teaspoon clove
2 teaspoons cinnamon
1 teaspoon allspice
3 tablespoons olive oil
Salt & pepper
2 diced scotch bonnet peppers
1/2 cup orange juice
2 tablespoons lemon juice


Thoroughly mix all ingredients in a large food processor.

Note: When using to marinade red meat, I like to serve the meet with a garlic and lemon paste as a garnish. Create the paste by mixing minced cilantro, minced green onion, minced garlic, and lemon paste (use the pulp and juice of 1 lemon to 1 clove garlic and 1 tablespoon cilantro). Mix in a little Habanera pepper for a nice kick.


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Posted By: Chief Foodie Officer