Transport yourself to the Caribbean with this Jamaican Jerk Wet Marinade! A balance of sweet, savory, and spicy flavors this recipe features scallions, onion, ginger, and garlic creating a rich flavor perfect for seasoning poultry, pork, beef, and seafood!
What is Jerk Marinade?
Jerk marinade is a blend of herbs, spices, and other ingredients that is used to flavor meat, typically chicken, before cooking. It marinade is a key component of jerk chicken, a popular Jamaican dish.
Key Ingredients for Jerk Marinade
- Small Onion
- Chopped Thyme
- Ground AllSpice
- Maggi Sauce
- Dark Brown Sugar
- Orange Juice
- Scotch Bonnet Peppers
For this Jamaican Jerk Wet Marinade recipe you will need the following equipment
- Measuring Cups
- Measuring Spoons
- Chef’s Knife
- Blender or Food Processor
Tips for Preparing and Storing Jamaican Jerk Wet Marinade
To store a wet jerk marinade, transfer it to an airtight container or zip-top bag (be sure to label it with the date it was made). It can be refrigerated for up to 5 days, or placed in the freezer for up to 6 months. Thaw frozen marinade in the refrigerator before using.
- What’s the difference between a jerk wet marinade and a jerk dry rub? A jerk wet marinade is a liquid mixture of herbs, spices, and other fresh ingredients whereas a jerk dry rub consists of only spices. Both can result in deeply flavorful meat or seafood, but the texture and intensity of the flavor can be different. A wet marinade will typically result in more moist and tender meat, while a dry rub will form a flavorful crust on the surface of the meat.
- How spicy is jerk marinade? The spice level in any jerk marinade depends on the number of Scotch bonnet peppers or Habanero peppers used in the recipe. Because scotch bonnet peppers are known for their heat, they can be quite spicy. It is suggested to add 1 pepper at a time to assess the spice level, and then add additional if you would like more heat.
- How long should you marinate meat or seafood in jerk marinade? The length of time that meat should be marinated in jerk marinade can vary based on the recipe and the type of meat being used. In general, chicken should be marinated for at least 2-4 hours, or overnight for best results. Beef or pork may require longer marinating times, from 8 hours up to 24 hours.
- 1 Small Onion, Diced
- 4 Whole Scallions, Chopped
- 2 Tablespoons Chopped Thyme (or alternatively 4-6 Sprigs of Fresh Thyme Leaves destemmed)
- 4-5 Cloves, Garlic (Minced)
- 1 Tablespoon Ginger, Minced
- 2 Tablespoons Ground All Spice
- 1 Tablespoon, Coarse Black Pepper
- 1 Teaspoon, White Pepper
- 1 Teaspoon, Browning
- 3 tablespoons dark brown sugar
- 3 Tablespoons Maggi Sauce (or Soy Sauce)
- ¼ Cup Orange Juice
- 2 to 3 Scotch Bonnet Peppers (alternatively, Habanero Peppers)
- Combine all ingredients in a blender or food processor and blend until smooth. Pour the marinade into a resealable plastic bag or a container with a lid. Refridgerate for up to week.
- Scotch bonnet peppers are preferred, but if unavailable habanero peppers are fine.
- It is recommended that you use gloves when cutting the peppers, and remove any seeds before placing into the blender.
- Maggi Sauce can be substituted with Soy Sauce.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 344Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 2024mgCarbohydrates: 41gFiber: 5gSugar: 26gProtein: 5g