Jerk Marinade Seasoning Rub
Jerk Marinade Seasoning Rub is a bold Jamaican-inspired blend of herbs and spices.Scotch bonnet peppers provide its signature Caribbean heat.Allspice gives the seasoning its distinctive Jamaican flavor.Garlic, ginger, scallions, and thyme create a deeply aromatic base.Citrus and brown sugar balance the heat with freshness and sweetness.Use it to marinate or season chicken, pork, fish, seafood, and vegetables.
Ingredients
For the Wet Jerk Marinade
- 6 scallions, roughly chopped
- 4 garlic cloves
- 1–2 Scotch bonnet peppers
- 2 tablespoons fresh ginger, grated
- 2 tablespoons fresh thyme leaves
- 2 teaspoons ground allspice
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon salt
- ¼ cup soy sauce
- ¼ cup fresh lime juice
- ¼ cup orange juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons vegetable oil
- 1 teaspoon Worcestershire sauce
Dry Jerk Rub
- 2 tablespoons ground allspice
- 1 tablespoon dried thyme
- 1 tablespoon brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ½–1 teaspoon cayenne pepper
- 1 teaspoon salt
Instructions
Prepare the Aromatics
- Wash and roughly chop the scallions.Peel the garlic and ginger.Remove the stems from the Scotch bonnet peppers. For a milder marinade, remove some or all of the seeds and inner membranes.
Combine the Ingredients
- Add scallions, garlic, Scotch bonnet peppers, ginger, thyme, allspice, black pepper, paprika, cinnamon, nutmeg, cloves, salt, brown sugar, soy sauce, lime juice, orange juice, vinegar, oil, and Worcestershire sauce to a blender or food processor.
Blend
- Blend until the ingredients form a thick, relatively smooth paste.If necessary, scrape down the sides of the blender and blend again.
Taste Carefully
- Taste a tiny amount of the finished marinade.Adjust the seasoning if needed. Add more lime for acidity, brown sugar for sweetness, or Scotch bonnet for extra heat.
Marinate Your Protein
- Place chicken, pork, fish, shrimp, or another protein in a food-safe container.Add enough jerk marinade to coat the food thoroughly.Cover and refrigerate.
Cook
- baking, roasting, pan-searing, or air frying.For food safety, discard marinade that has contacted raw meat or seafood unless it is brought to a full boil before being used as a sauce.
Notes
- Allspice is essential for the characteristic flavor of Jamaican jerk seasoning.
- Scotch bonnet peppers can be extremely hot, so start with less if you're sensitive to spice.
- Fresh thyme provides a much more vibrant flavor than dried thyme.
- The marinade can be blended completely smooth or left slightly coarse.
- Don't marinate delicate fish and seafood for excessively long periods.
- Always refrigerate food while it is marinating.
- Never reuse marinade that has touched raw meat unless it is thoroughly boiled.
- Store leftover homemade marinade in a clean airtight container in the refrigerator.