Jamaican Jerk Marinade Recipes

JAMAICAN JERK MARINADE RECIPE

Jamaican Jerk Marinade Recipe image

Get a blast of Caribbean flavor with this Jamaican jerk marinade recipe made with fiery scotch bonnet peppers and a blend of piquant seasonings.

Provided by Mike Hultquist

Time 11m

Number Of Ingredients 16

Ingredients

4-6 Scotch Bonnet peppers (chopped)
1 small red onion (chopped)
4-6 garlic cloves (chopped)
4 stalks scallions (end trimmed)
1/4 cup soy sauce
1/4 cup vinegar ((use white vinegar or apple cider vinegar to your preference))
2 tablespoons olive oil
Juice from 1 large orange (about ¾ cup (orange juice))
Juice from half a lime (lime juice)
1 tablespoon freshly grated ginger
2 tablespoons brown sugar
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon dried thyme (or use fresh if available)
Salt and pepper to taste (I usually use 1 teaspoon salt and 1 tablespoon black pepper)

Steps:

Add all of the ingredients to a food processor. Process until smooth.
Use immediately to marinate your chicken, pork, seafood or vegetables.

Nutrition Facts : Calories 63 kcal, Carbohydrate 6 g, Protein 1 g, Fat 3 g, Sodium 408 mg, Sugar 4 g, ServingSize 1 serving

JAMAICAN JERK CHICKEN

Jamaican Jerk Chicken image

This is a slightly tweaked version of The Spice House's traditional jerk sauce recipe, submitted by long-time crew member Jennifer 'JR' Statz. Mix this Jamaican jerk marinade recipe up the night before your barbeque party, and you'll be ready to go straight to the grill.

Provided by Alex Wilkens

Number Of Ingredients 7

Ingredients

5-8 tablespoons Jamaican Jerk Spice
2 tablespoons olive oil
2 tablespoons soy sauce
¼ cup vinegar (apple cider or white distilled work fine)
¼ cup fresh orange juice (1 large orange)
2 tablespoons fresh lime juice (1 small lime)
2 pounds bone-in skin-on chicken

Steps:

Mix the marinade ingredients together, pour over the chicken, and refrigerate overnight (at least 4 to 6 hours, and up to 2 days).Zip lock bags make great disposable marinating containers. Throw the left-over marinade away. Grill as desired.

JAMAICAN JERK SAUCE

Jamaican Jerk Sauce image

Spicy! Serve with chicken.

Provided by haug0382

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 14

Ingredients

1 bunch green onions, chopped
½ cup peanut oil
½ cup vinegar
3 tablespoons ground allspice
3 habanero peppers
1 (1 inch) piece fresh ginger, peeled
5 cloves garlic, peeled
2 limes, juiced
¼ cup dark brown sugar
2 tablespoons chopped fresh thyme
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon whole black peppercorns
1 tablespoon ground cinnamon

Steps:

Blend green onions, peanut oil, vinegar, allspice, habanero peppers, ginger, garlic, lime juice, brown sugar, thyme, soy sauce, ketchup, peppercorns, and cinnamon in a blender until smooth.

Nutrition Facts : Calories 354.5 calories, Carbohydrate 29.2 g, Fat 27.7 g, Fiber 4.3 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 553.3 mg, Sugar 17.1 g

BRILLIANT JAMAICAN JERK MARINADE

Brilliant Jamaican Jerk Marinade image

This recipe comes from the cookbook, "Eat Caribbean" by Jamaican, Virginia Burke. Jerk is a style of cooking developed by the "maroons" (run away slaves ) of Jamaica. There are very many versions of Jamaican Jerk Marinades. It can be used on on pork, chicken or fish. A blender or food processor can be used to make quick work of all the chopping.

Provided by WizzyTheStick

Categories Caribbean

Time 15m

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

6 scallions, greens only, thinly sliced
2 large shallots, finely minced
2 large garlic cloves, finely minced
1 tablespoon fresh ginger, finely minced
1 tablespoon scotch bonnet pepper, seeded ribbed and finely minced
1 tablespoon ground allspice (use whole allspice berries, lightly toasted in a skillet, then ground fine)
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
1 tablespoon dark brown sugar
1/2 cup fresh orange juice
1 lime, juice of
1/4 cup red wine vinegar
1/4 cup soy sauce
1/4 cup olive oil

Steps:

In a bowl, combine scallion greens, shallots, garlic, ginger, and Scotch Bonnet pepper.
In another bowl, combine allspice, black pepper, cayenne, cinnamon, nutmeg, thyme, dark-brown sugar, salt and pepper.
Mix thoroughly.
Whisk in orange juice, vinegar, lime juice, and soy sauce.
Slowly drizzle in oil, whisking constantly.
Add the reserved scallion mixture; stir to combine.
Let rest at least one hour.
Wash chicken, pork, or fish well, pat dry and place in a bowl.
Add sauce; rub in well.
Cover and refrigerate overnight.
Before cooking, scrape paste off of the meat.
Grill over charcoal.
You may add water-soaked allspice berries to the coals for smoke and additional flavor.
Serve with Jamaican "rice and peas".

Nutrition Facts : Calories 76.6, Fat 5.6, SaturatedFat 0.8, Sodium 406.2, Carbohydrate 6.1, Fiber 0.8, Sugar 2.9, Protein 1.3

JAMAICAN JERK MARINADE

Jamaican Jerk Marinade image

This is a good one for Turkey, Fish, pork and Chicken. You may want to double up on this one because it is only 6 servings. This is also for about 1-1/2 lbs of meat.

Provided by Gingerbear

Categories Sauces

Time 15m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup orange juice
1/2 cup vinegar
1/4 cup soy sauce
1/4 cup olive oil
1 jalapeno pepper, diced
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon thyme
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon allspice
1 tablespoon gingerroot, minced
3 cloves garlic, minced (I use more because I love garlic)
4 green onions, thinly sliced

Steps:

Mix all marinade ingredients in a shallow baking dish (I just use a large ziplock bag for all of my marinating).
Reserve 1/2 cup to be used as a dipping sauce or baste.
Add meat to marinade and refrigerate for 30 minutes to overnight.
Then grill when you are ready.

Nutrition Facts : Calories 120.1, Fat 9.3, SaturatedFat 1.3, Sodium 1062.2, Carbohydrate 7.8, Fiber 1, Sugar 4.6, Protein 1.8

JAMAICAN JERK MARINADE

Jamaican Jerk Marinade image

A nice marinade for summertime grilling! Be sure to give yourself ample marinating time to allow the flavor to develop properly. :)

Provided by PalatablePastime

Categories Caribbean

Time 10m

Yield 1 1/4 cups

Number Of Ingredients 11

Ingredients

1/4 cup white wine vinegar
1/4 cup fresh lime juice
2 tablespoons canola oil
1 tablespoon molasses
1/4 cup chopped green onion
3 habanero peppers, seeded and minced (or to taste)
1 cinnamon stick, broken in half (4 inch)
6 whole cloves
6 whole allspice
6 black peppercorns
1/2 teaspoon salt

Steps:

In a small bowl mix together vinegar, lime juice, oil, and molasses.
Stir in onions and habaneros.
Heat small skillet over high heat; when hot, add cinnamon stick, cloves, allspice, and peppercorns.
Swirl spices around until they become hot and very fragrant; do not burn.
Remove from heat.
Add spices to liquid mixture and stir in salt, mixing all together.
Use marinade on chicken, pork, or goat, marinating several hours, preferably overnight.

Nutrition Facts : Calories 306.3, Fat 23, SaturatedFat 1.6, Sodium 950, Carbohydrate 27.1, Fiber 2.3, Sugar 15.9, Protein 2.6

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