Brownifer Bites: Jamaican Jerk Marinade

Wednesday, May 10, 2017

Jamaican Jerk Marinade

Imagine my surprise (and disappointment) when we planned to make Jerk chicken for dinner and...we are out of Jerk!!!!

A new adventure was born. Making our own Jerk with what we have! Luckily we have a well-stocked spice cabinet!

I was skeptical, but this turned out really good! 

Recipe will marinate approx. 2 lbs of meat, so adjust your measurements accordingly.Here is my process:


  • 1 clove shallot, minced
  • 2 teaspoons cayenne pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon dried crushed red pepper
  • Leaves of a few sprigs of fresh thyme
  • 1 tablespoon garlic powder
  • 2 teaspoons dried parsley
  • 1/2 teaspoon black pepper
  • 2 teaspoons salt
  • 2 teaspoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground allspice

  • Directions:

    Put all ingredients in a bowl, add 1/4 cup white wine vinegar and 1/2 cup oil of your choice. (Yes, the vinegar flavor/smell will cook off)

    Whisk until combined - let sit until flavors mingle (ideally overnight, but a couple hours will work in a pinch)

    Put meat into a gallon ziploc bag, and pour marinade into bag.

    Close bag tightly and rub/mix marinade to coat the meat.

    Let marinade sit for at least an hour, longer if possible. Overnight for strong flavor!

    Put meat on the grill!

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