I perfected an all-purpose, flavour-packed Jerk Marinade, and in this post I share How to Make Homemade Jerk Sauce that will have you leaving store-bought bottles on the shelf.
I made this homemade Jerk Marinade because store bought never cut it. It’s an all purpose sauce and seasoning, bursting with Jamaican flavour, giving a sharp, smoky heat from Scotch bonnet peppers and a bright lift from fresh lime juice.
Every time I spoon it on something I get excited, like wait, is this really mine. I’ve tested tons of jarred mixes but this one changed the game, perfect for quick week night plans and long lazy barbecues.
It belongs in any list about Jamaican Meal Prep Ideas and Jerk Marinade Recipes, no question.
Ingredients
- fiery, full of vitamin C and capsaicin, adds heat and bright peppery flavor
- green onions give a mild onion taste, some fiber and vitamin K, adds aroma
- garlic cloves pungent provides allicin may help immunity and gives savory depth
- fresh grated ginger zesty, aids digestion and is anti inflammatory, gives bright zing
- fresh lime juice sour, high in vitamin C, balances sweet, lifts flavors with clean tang
- dark brown sugar adds caramel sweetness, mostly carbs, helps make a sticky glossy glaze
- ground allspice warm, clove like and peppery, adds depth, small amount packs big flavor
- soy sauce salty, adds umami and sodium, deepens color and gives savory backbone
Ingredient Quantities
- 6 Scotch bonnet or habanero peppers
- 6 green onions (scallions)
- 4 garlic cloves
- 1 tbsp fresh grated ginger
- 1/4 cup soy sauce
- 1/4 cup fresh lime juice
- 2 tbsp dark brown sugar, packed
- 2 tbsp vegetable oil
- 2 tbsp white vinegar
- 1 tbsp fresh thyme leaves or 1 tsp dried thyme
- 2 tsp ground allspice (pimento)
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg
How to Make this
1. Put on gloves, remove stems from 6 Scotch bonnet or habanero peppers (leave seeds for full heat or scrape some out if you want less) and roughly chop.
2. Roughly chop 6 green onions, smash 4 garlic cloves, and grate 1 tablespoon fresh ginger; strip about 1 tablespoon fresh thyme leaves from stems (or measure 1 teaspoon dried thyme).
3. Optional hack for a smoky depth: char the peppers and the green onion tops briefly under a broiler or on a hot grill, then cool and chop before blending.
4. In a blender or food processor add the chopped peppers, green onions, garlic, ginger, thyme, 2 teaspoons ground allspice, 1/4 teaspoon ground nutmeg, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.
5. Pour in the wet ingredients: 1/4 cup soy sauce, 1/4 cup fresh lime juice, 2 tablespoons dark brown sugar (packed), 2 tablespoons vegetable oil and 2 tablespoons white vinegar.
6. Pulse then blend until you get the texture you like, scraping down the sides once or twice. If it’s too thick add a tablespoon of water at a time till it moves easily; if too thin add a bit more brown sugar or a small piece of bread to help thicken.
7. Taste and adjust: add more lime for brightness, more sugar for balance, extra salt or soy for savoriness, or more peppers if you want it hotter. Remember flavors mellow after resting.
8. Use right away as a marinade or basting sauce. For chicken marinate 4 hours to overnight, for pork 2 to 8 hours, for fish 30 to 60 minutes. When basting while grilling reserve a little separate from the raw meat to avoid cross contamination.
9. Store in an airtight jar in the fridge for up to 1 week, or freeze in ice cube trays for 2 to 3 months. Wash hands well after handling peppers and don’t touch your face.
Equipment Needed
1. Disposable gloves, so you don’t burn your hands when handling Scotch bonnets or habaneros
2. Cutting board and a good sharp chef’s knife, for chopping peppers, scallions and herbs
3. Blender or food processor, for pulsing and smoothing the sauce
4. Measuring cups and measuring spoons, for the soy, lime, sugar, oil and spices
5. Microplane or fine grater, for fresh ginger
6. Garlic press or the flat side of a knife to smash cloves
7. Tongs and a hot grill or broiler rack, if you want to char peppers and scallion tops
8. Rubber spatula or spoon, to scrape down the blender and transfer sauce
9. Airtight jar or container, plus ice cube trays if you plan to freeze portions
FAQ
Jerk Marinade Recipe Substitutions and Variations
- Scotch bonnet or habanero peppers: use serranos (about 4-6) for similar brightness, or 3 jalapeños plus 1/4 tsp cayenne if you want milder heat, or 1-2 tsp of your favorite hot sauce.
- Soy sauce: swap with tamari 1:1 for gluten free, or coconut aminos 1:1 (add a pinch of salt if it tastes too sweet).
- Fresh lime juice: lemon juice 1:1 works fine, or use 2 tbsp rice vinegar plus 1 tsp lime or lemon zest if you dont have fresh citrus.
- Dark brown sugar (2 tbsp): use light brown sugar 1:1, or stir about 1/2 to 3/4 tsp molasses into 2 tbsp white sugar to mimic dark brown.
Pro Tips
1) Wear gloves and don’t touch your face, seriously. If you want less heat scrape out the white ribs and seeds, or cut them out with tongs. If any capsaicin gets on your skin use vegetable oil or dish soap to lift it off before washing with water, and wash knives and boards right away.
2) For real smoky depth char the peppers and the green onion tops over a hot flame or broiler till blistered, then toss them in a paper bag or cover them to steam for a few minutes. Peel off big black bits if it tastes bitter, but keep some char for that roasted flavor.
3) Texture control: if it’s too thick add a tablespoon of water at a time, if too thin tear in a small piece of bread while blending or add a little more brown sugar to help body and mouthfeel. Chill the sauce for an hour to let flavors settle and the texture firm up.
4) Marinating and basting tips: always reserve a portion of the sauce before you marinate meat so you can baste safely later, and brush reserved sauce on in the last few minutes of grilling so the sugars caramelize not burn. For fish or delicate proteins cut marinating time way down so it doesn’t “cook” in the acid.
Jerk Marinade Recipe
I perfected an all-purpose, flavour-packed Jerk Marinade, and in this post I share How to Make Homemade Jerk Sauce that will have you leaving store-bought bottles on the shelf.
8
servings
51
kcal
Equipment: 1. Disposable gloves, so you don’t burn your hands when handling Scotch bonnets or habaneros
2. Cutting board and a good sharp chef’s knife, for chopping peppers, scallions and herbs
3. Blender or food processor, for pulsing and smoothing the sauce
4. Measuring cups and measuring spoons, for the soy, lime, sugar, oil and spices
5. Microplane or fine grater, for fresh ginger
6. Garlic press or the flat side of a knife to smash cloves
7. Tongs and a hot grill or broiler rack, if you want to char peppers and scallion tops
8. Rubber spatula or spoon, to scrape down the blender and transfer sauce
9. Airtight jar or container, plus ice cube trays if you plan to freeze portions
Ingredients
-
6 Scotch bonnet or habanero peppers
-
6 green onions (scallions)
-
4 garlic cloves
-
1 tbsp fresh grated ginger
-
1/4 cup soy sauce
-
1/4 cup fresh lime juice
-
2 tbsp dark brown sugar, packed
-
2 tbsp vegetable oil
-
2 tbsp white vinegar
-
1 tbsp fresh thyme leaves or 1 tsp dried thyme
-
2 tsp ground allspice (pimento)
-
1 tsp kosher salt
-
1 tsp freshly ground black pepper
-
1/4 tsp ground nutmeg
Directions
- Put on gloves, remove stems from 6 Scotch bonnet or habanero peppers (leave seeds for full heat or scrape some out if you want less) and roughly chop.
- Roughly chop 6 green onions, smash 4 garlic cloves, and grate 1 tablespoon fresh ginger; strip about 1 tablespoon fresh thyme leaves from stems (or measure 1 teaspoon dried thyme).
- Optional hack for a smoky depth: char the peppers and the green onion tops briefly under a broiler or on a hot grill, then cool and chop before blending.
- In a blender or food processor add the chopped peppers, green onions, garlic, ginger, thyme, 2 teaspoons ground allspice, 1/4 teaspoon ground nutmeg, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.
- Pour in the wet ingredients: 1/4 cup soy sauce, 1/4 cup fresh lime juice, 2 tablespoons dark brown sugar (packed), 2 tablespoons vegetable oil and 2 tablespoons white vinegar.
- Pulse then blend until you get the texture you like, scraping down the sides once or twice. If it’s too thick add a tablespoon of water at a time till it moves easily; if too thin add a bit more brown sugar or a small piece of bread to help thicken.
- Taste and adjust: add more lime for brightness, more sugar for balance, extra salt or soy for savoriness, or more peppers if you want it hotter. Remember flavors mellow after resting.
- Use right away as a marinade or basting sauce. For chicken marinate 4 hours to overnight, for pork 2 to 8 hours, for fish 30 to 60 minutes. When basting while grilling reserve a little separate from the raw meat to avoid cross contamination.
- Store in an airtight jar in the fridge for up to 1 week, or freeze in ice cube trays for 2 to 3 months. Wash hands well after handling peppers and don’t touch your face.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 56g
- Total number of serves: 8
- Calories: 51kcal
- Fat: 3.4g
- Saturated Fat: 0.4g
- Trans Fat: 0g
- Polyunsaturated: 1g
- Monounsaturated: 1.5g
- Cholesterol: 0mg
- Sodium: 740mg
- Potassium: 125mg
- Carbohydrates: 6g
- Fiber: 1g
- Sugar: 4g
- Protein: 0.9g
- Vitamin A: 375IU
- Vitamin C: 16mg
- Calcium: 15mg
- Iron: 0.3mg
