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jerk marinade in a wooden bowl on a pink and cream kitchen towel with thyme and wiri wiri pepper
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Jamaican Jerk Marinade (Classic Jerk Seasoning Recipe)

A flavorful jerk marinade made with fresh herbs, spices, and peppers that’s perfect for chicken, pork, or seafood. This easy-to-blend marinade is bold, well-balanced, and can be adjusted with simple ingredient swaps based on what you have on hand.
Course Whole30
Cuisine Caribbean
Keyword caribbean jerk seasoning, how to make jerk seasoning, is jerk seasoning spicy, jerk chicken seasoning, jerk marinade, jerk marinade recipe, jerk seasoning, jerk seasoning paste, jerk seasoning recipe, what is jerk marinade, what is jerk seasoning, whats in jerk seasoning, whole30 jerk seasoning
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 About 1 cup
Calories 77kcal
Author Althea Brown

Equipment

  • Food Processor

Ingredients

  • 1/2 onion (peeled and chopped)
  • 3 scallions (chopped)
  • 5 sprigs fresh thyme (leaves only)
  • 1 scotch bonnet pepper (or 2 wiri wiri peppers, or 1 habanero pepper)
  • 2 inch piece fresh ginger (peeled)
  • 8 cloves garlic
  • 1/4 cup coconut aminos
  • 1 tablespoon all spice / pimento (whole or ground)
  • 1/2 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon yellow mustard
  • 1 tablespoon avocado oil
  • 1 tablespoon vinegar (white, apple cider or red wine)

Instructions

  • Add the base ingredients: Add the onion, scallions, thyme, pepper, ginger, garlic, allspice, cinnamon, nutmeg, salt, black pepper, and mustard to a food processor.
  • Blend until mostly smooth: Process until the mixture is mostly smooth. If using whole allspice berries, blend until they are finely ground. (You can also grind them separately in a spice grinder before adding).
  • Add the liquids: Pour in the coconut aminos, oil, and vinegar, then pulse until everything is fully combined.
  • Store: Transfer the marinade to an airtight container and store in the refrigerator for up to 1 week.

Notes

  • For best results, store the marinade in an airtight jar (such as a mason jar) and always use a clean spoon when removing it.
  • If you’d like to use some as a sauce, set aside a portion before marinating raw meat.

Nutrition

Calories: 77kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 642mg | Potassium: 114mg | Fiber: 2g | Sugar: 1g | Vitamin A: 186IU | Vitamin C: 11mg | Calcium: 48mg | Iron: 1mg