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Jamaican Jerk Marinade in a Bowl
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Jamaican jerk marinade

Use this marinade to create an authentic Jamaican taste with pork, chicken, goat or seafood.
Course Condiment / Sauce
Cuisine Jamaican
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 236kcal
Author Dean "Schuey" Schumann

Ingredients

  • 6 scallions spring onions, chopped
  • 2 shallots peeled and chopped
  • 3 tbsp parsley chopped
  • 2” piece ginger peeled and chopped
  • 6 cloves garlic chopped
  • 3 red cayenne chillies chopped
  • 2 tbsp allspice
  • 1 tsp nutmeg
  • 3 tbsp dark brown sugar
  • 1 tbsp cinnamon powder
  • 1 tbsp kosher salt
  • ½ tbsp black pepper freshly ground
  • 2 tbsp soy sauce
  • 1 lime juice only
  • ¼ cup apple cider vinegar
  • ½ cup orange juice
  • ½ cup olive oil

Instructions

  • Mix all ingredients in a blender until you have a smooth texture.
  • Cover the meat thoroughly and refrigerate for at least 12 hours (no more than 4 for fish).
  • Save the leftover over marinade for basting the meat while finishing off with a char.

Nutrition

Sodium: 1509mg | Calcium: 64mg | Vitamin C: 52mg | Vitamin A: 565IU | Sugar: 10g | Fiber: 3g | Potassium: 276mg | Calories: 236kcal | Saturated Fat: 3g | Fat: 19g | Protein: 2g | Carbohydrates: 18g | Iron: 1mg