Tell me, how many hot peppers can you handle? My Jamaican Jerk Marinade is a flavor BOMB! It’s literally an explosion of flavors, where hot peppers, spices, herbs and a hint of sweetness sing in perfect harmony. This island marinade tastes robust yet complex, exotic and lively. Nothing in this world beats the jerk aroma when that meat hits the grill. All it needs is a good massage with this super easy marinade and rest peacefully for some hours in it, and there you go! I love Jerk Chicken… I love Jerk Shrimp… I love jerk pork…I love jerk anything!! Life is a little easy and relaxed when you have ready to go sauces or marinades backed up in the fridge. I normally have a few different ones, which always come to rescue when I want a meal packed with tons of flavor. A good sauce, dressing or marinade can bring life to plain meat, add a bit of funk to that fish or jazz up some vegetables quickly and easily. And when you need a little spice in your life, jerk is the one that often occupies my mind. Typically jerk is associated with chicken, but there are so many ways you can bring that jerk taste to life.
What is Jerk?
Jerk is a style of cooking in Jamaican Cuisine. This rustic, traditional home cooking method, with it’s unique seasoning, is the Caribbean way to barbecue. Jerked food can be pork, chicken, beef, goat, or fish that has been marinated overnight, even up to 48 hours, in a sauce which usually has large quantities of scotch bonnet peppers, various spices and a few other seasonings. The term “jerk” is thought to be derived from an English translation of the Spanish word “Charqui”, which means dried preserved strips of meat, like modern day jerky. The technique of jerk suggests it may have started out as a way to preserve wild boar, salting and smoking the meat. Like much of Caribbean Food, it’s a multicultural affair. African, Spanish and Native Caribbean influences are evident. There is even an Asian influence, as soy sauce has become a common addition to jerk marinade. Jerk also refers to the action of poking meat with holes so the marinates penetrate deep into it. Jerk is cooked low and slow in open ground pits or in half-cut steel drums used as makeshift “grills”, or just on your regular grill. All over Jamaica jerk meats are slowly grilling over pimento wood creating those smoky irresistibly juicy tender chicken and meats. They are so popular and loved that one can start smelling the aromas in the air as soon as you step off the plane at the airport. Over the past few decades jerk has become a worldwide cuisine, thanks to grocery stores carrying some form of prepared jerk spices in the gourmet aisle, but most are pale imitations of the real thing. Nothing compares to the freshness when you grind some fresh scotch bonnet peppers along with allspice and other spices. Today I am using habanero peppers instead of scotch bonnets, as they are similar in their hotness profile and are much more readily available here in the States. The rest is a pretty simple affair. You can play around with the recipe. The brown sugar can be replaced with juice or pulp from oranges, nectarines, pineapples or mangos. Some even add a splash of dark rum!
Ingredients Needed
Habenaro peppers – Your jerk could be as spicy or mild as you like. You can add more peppers, less peppers or none (oh, but use some… at least a half). The heat can be considerably less if you remove the seeds and the white segments, this way you get to enjoy just the right heat without missing out on the amazing flavors. Green onion Onion Garlic Ginger Thyme Allspice Brown sugar Nutmeg Cinnamon Soy sauce Oil Vinegar Orange juice Salt Pepper Kitchen Bouquet (optional)
You see, all those flavors in one jar… My eyes are already shining in anticipation for when I can just dip my finger to give it a taste.
Jerk Marinade Recipe
- Blend large ingredients: First, I add the larger ingredients like onion, green onion, garlic, ginger, habanero peppers, and thyme into the blender. Then, I give them a quick blend to break everything down.
- Add powdered ingredients and liquids: I blend everything, making sure to scrape along the sides if needed, or give it a shake if using a bullet. The mixture will turn into a nice paste, a bit on the rougher side. This texture is perfect for marinating because it really clings to the meat.
- Optional color enhancement: It will naturally have a little brown color due to the soy sauce, cinnamon and nutmeg. But to get a more vibrant brown color, I add a hint of Kitchen Bouquet browning seasoning… it’s one of the Jamaican secrets.
Alpana’s Tips
Glove Up: Be careful handling these peppers (if you have gloves, wear them) and wash your hands once you finish dealing with them. Blending: I make sure to blend the bigger chunks first to ensure an even consistency. Trust me, you don’t want to bite into a chunk of habanero! Taste Test: Before using the marinade on your meat or veggies, do a quick taste test and adjust seasoning as needed. Your future self will thank you! Substitutions: No orange juice? Pineapple or mango juice make for an exciting tropical twist. No allspice? A blend of cinnamon, nutmeg, and cloves can work as a makeshift substitute. Double Up: This marinade is so good, you might want to consider making a double batch. Use some now and freeze the rest for later.
How to Make Jerk Chicken
Simple. All you need to do is marinate and cook. But I do have a few tips for that perfect juicy chicken, with a carnival of jerk flavors for your mouth. I like to use chicken with the bone in, like drumsticks, thighs, wings, or even a whole chicken. I make sure to prick the meat with a fork or make a few slits so the marinade can really get in there (if I have a marinade syringe, that’s even better!). Then, I put on a glove and massage the jerk marinade all over the chicken for a good five minutes. Use the marinade with whole heart. You need a lot of flavors. If using skin, lift the skin and push the jerk under the skin so it reaches the meat. Then marinade it in the fridge for at least 8 hours. Overnight marination is when you really see the flavors go deep into the meat. When ready to cook, you can grill, smoke or even bake your jerk chicken. It turns out great every single time. Don’t forget the side of Jamaican Rice and Peas, or check out our roundup of the best Sides for Jerk Chicken! While those flavors are seeping in, check out my list of the 25 Best Homemade Marinade Recipes.
Some Other Jerk Meal Ideas
So many options… so many ideas… so many flavors. Please don’t shy away from the heat, it’s very easily adjusted. That’s the beauty of making your own customizable jerk. The spicy, tangy, sweet and savory… yes, it’s everything and some more. Whirl it in your blender. Use it on something, I strongly recommend trying the famous chicken. Turn on some Reggae… make some Pina coladas… and fire up that grill… Yah Mon!! Do the Jerk!!
Jamaican Jerk Marinade, on our Gypsy Plate… enjoy!
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