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Jerk Marinade Recipe
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5 from 9 votes

Jamaican Jerk Marinade Recipe

Get a blast of Caribbean flavor with this Jamaican jerk marinade recipe made with fiery scotch bonnet peppers and a blend of piquant seasonings.
Prep Time10 mins
Cook Time1 min
Total Time11 mins
Course: Main Course, sauce
Cuisine: American
Keyword: jamaican, marinade, scotch bonnet, spicy
Servings: 8
Calories: 63kcal


  • 4-6 Scotch Bonnet peppers chopped
  • 1 small red onion chopped
  • 4-6 garlic cloves chopped
  • 4 stalks scallions end trimmed
  • 1/4 cup soy sauce
  • 1/4 cup vinegar (use white vinegar or apple cider vinegar to your preference)
  • 2 tablespoons olive oil
  • Juice from 1 large orange about ¾ cup (orange juice)
  • Juice from half a lime lime juice
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons brown sugar
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1 teaspoon dried thyme or use fresh if available
  • Salt and pepper to taste I usually use 1 teaspoon salt and 1 tablespoon black pepper


  • Add all of the ingredients to a food processor. Process until smooth.
  • Use immediately to marinate your chicken, pork, seafood or vegetables.


Heat Level: Medium-Hot. You will get a good level of heat from Scotch Bonnets, which are very comparable to habanero peppers in both heat and flavor. You can bring up the heat by incorporating more Scotch Bonnet peppers, or by using hotter peppers or chili flakes. Bring down the heat level by reducing the Scotch Bonnets, or by replacing them with milder peppers.


Calories: 63kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Sodium: 408mg | Potassium: 74mg | Sugar: 4g | Vitamin A: 105IU | Vitamin C: 9.8mg | Calcium: 21mg | Iron: 0.5mg