Jerk Marinade

Making up a batch of jerk marinade is so easy to do. You can put it in the freezer and out when needed. I don’t have any beef with store-bought marinades and spice mixes. Just know that when you start making your own there is no turning backwards. It’s is more cost-effective and it is VALUE for your coin.

Why I love Jerk?

For me, it’s the hot, sweet, spiced yet savoury undertones of a good jerk marinade that has you coming back for more. I am delighted that all of the ingredients are readily available in most supermarket. This gives me instant gratification every time I make this, knowing that ten minutes of prep time and I have a marinade ready to share and even 10 minutes might be way too much time. Honestly don’t be afraid of adjusting it to suit your own palette. Every family has their own version. This is mine!

Fresh Ingredients at the ready

Jerk Marinade

This marinade will have your meat dancing with joy. I have to admit I make this marinade in batches. It is fresh and fragrant at the same time. Every time grill I seem to acquire new friends. Jerk is originated in Jamaica but most other Caribbean Islands have their own marinades using the spices and herbs in the quantities preferable to their specific taste.
I might not be able to return to the Island as frequently as I would like. However every time I grill I bring a little bit of Island life to Ireland.
Prep Time 10 mins
Total Time 10 mins
Course Main Course
Cuisine Caribbean, Jamaican
Servings 3

Equipment

  • Blender / Food Processer
  • chopping board
  • small knife

Ingredients
  

  • 1 onion chopped
  • 6 scallion chopped (green bit also)
  • 4 tbsp fresh thyme
  • 12 cloves of garlic chopped
  • 1.5 tbsp ground cinnamon
  • 1.5 tbsp ground all spice
  • 1 teaspn grated nutmeg
  • 2 tbsp ground white pepper
  • 3 tbsp dark brown sugar
  • 2 tbsp honey
  • 3.5 tbsp soy sauce
  • 1 stock cube
  • 1/2 cup pineapple or orange juice
  • 1 scotch bonnet pepper(add more if you like it hot)

Instructions
 

  • Place all Items in Blend and whizz until smooth.

Notes

I ten to use 1.5 scotch bonnets but I also always taste as I go. For best results marinade  meat or fish over night and grill on a charcoal barbecue for optimal flavour. If you have a normal grill that will do also. 
Keyword barbecue, bbq, jerk, Jerk marinade, marinade, marinate

I’m telling you now don’t be fooled by the simplicity of the ingredients. This is Jamaica through and through and I may not have a jerk Pan I feel excited every time I cook up this treat. Thankfully my children are now getting used to the heat of The scotch bonnet pepper. Although I still minimise it for them. When we barbecue it seems to dim the spice and adds a layer of smoky flavour to the recipe.

This one is perfect as a gift also. If you make a little extra for someone you know and share it with a whole heap of love. Once that meat hits the grill they will be looking for more of the same. The downside is you might start getting orders don’t say I didn’t warn you. You really need to share this recipe with someone who needs a little spice in their life, Let’s face it we all need a little spice in our life.

If you want to know a bit about the budget behind my budget bites then click this link.https://thecaribbeandub.com/wp-admin/post.php?post=1285&action=edit

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