Best 3 Jerk Marinade Recipes

**Tantalize Your Taste Buds with Authentic Jamaican Jerk Marinade and Sauce Recipes**

Unleash the vibrant flavors of Jamaica with our enticing jerk marinade and sauce recipes. These culinary gems capture the essence of Jamaican cuisine, renowned for its bold and tantalizing taste profile. Discover the secrets of creating authentic Jamaican jerk chicken, shrimp, and tofu, tantalizing your taste buds with a symphony of flavors. Our collection includes both wet and dry jerk marinades, catering to various preferences and dietary restrictions. Additionally, we offer a versatile jerk sauce that can elevate any dish with its spicy and aromatic kick. Prepare to embark on a culinary journey to Jamaica, where your taste buds will be ignited with the irresistible flavors of jerk.

Here are our top 3 tried and tested recipes!

JERK MARINADE

Jerk Marinade image

Provided by Matt Lee

Categories Sauce Ginger Marinate Fourth of July Quick & Easy Graduation Father's Day Lime Juice Chile Pepper Bon Appétit

Yield Makes 1 cup

Number Of Ingredients 13

Ingredients

6 tablespoons vegetable oil, divided
1/4 cup fresh lime juice
4 scallions, coarsely chopped
4 Scotch bonnet or habanero chiles, stemmed, seeded, coarsely chopped
3 garlic cloves, roughly chopped
2 tablespoons fresh thyme
1 tablespoon minced peeled fresh ginger
1 tablespoon (packed) dark brown sugar
2 teaspoons allspice berries
1 teaspoon kosher salt plus more
1/4 teaspoon freshly ground black pepper
2 tablespoons distilled white vinegar
Ingredient Info: Habaneros and Scotch bonnets-extremely hot chiles-are available at better supermarkets and at Latin markets

Steps:

Purée 4 tablespoons oil and the next 10 ingredients in a food processor until smooth. Transfer 1/4 cup marinade to a small bowl and make sauce: Whisk in vinegar and remaining 2 tablespoons oil and season to taste with salt. Refrigerate sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.
Remove meat from marinade, pat dry, and grill.
The finish:
Spoon reserved sauce over grilled meat.

TERIYAKI-JERK MARINADE

Teriyaki-Jerk Marinade image

I wanted something different than the usual teriyaki sauce/marinades so I came up with this recipe. I have used it on both pork and chicken. Both came out really good. The longer the marinade sits in the refrigerator, the better it gets. I let mine sit in the refrigerator overnight before putting it on the meat and then let the meat marinade in it for several hours or overnight. The jerk sauce in the recipe gives the marinade a bite and enhances the teriyaki sauce. Cooking time is refrigeration time. I do not know how many pieces of meat or chicken the marinade with cover.

Provided by AuntWoofieWoof

Categories Spicy

Time 8h15m

Yield 1 1/2 cups(appx)

Number Of Ingredients 6

Ingredients

1/4 cup jamaican mild jerk sauce (World Harbors brand)
1/4 cup hawaiian teriyaki sauce (World Harbors brand)
1/4 cup soy sauce
1/4 cup orange marmalade
1/4 cup beer (I use regular beer, not dark)
1 tablespoon grated fresh ginger

Steps:

Mix all of the ingredients together in a bowl and refrigerate for 8 hours or overnight before using.
For meats, I have used pork steaks and chicken thighs but you could probably use beef steaks as well and have them come out just as good.
When you are ready to use the marinade, put pork steaks. beef steaks or chicken pieces into a large soup bowl or gallon sized food storage bag.
Pour marinade over the desired meat/poultry and marinate for 8 hours or overnight.
Steps 6-12 are optional and are for meats that I have used for this recipe.
For pork steaks: Put pork steaks and sauce in a heated skillet.
Bring to a boil, cover with a lid and turn heat down to medium-low.
Simmer for 30 minutes or until pork steaks are done and tender.
Serve with baked potatoes.
The marinade is really good spooned over the baked potatoes.
For Chicken: Grill on outside grill or counter top grill, occasionally turning and basting with marinade, until done.
Serve with Marco Polo Noodles or rice.
The following steps are optional as well so the 2 ingredients for them are NOT listed in the Ingredients list.
If you have leftover marinade, and want a gravy, pour it into a sauce pan.
Bring to a boil, cover with a lid, lower heat, and simmer for about 10 minutes.
In a coffee cup or measuring cup, Mix 4 tablespoons of water with 2 tablespoons of cornstarch.
Slowly pour mixture into marinade, stirring or use a wire whisk, until thickened (there may be some leftover cornstarch/water mixture).
Pour over chicken and Marco Polo noodles or rice.
For beef steaks: Grill until desired doneness and serve the way you want to.
I am sure they would be good with baked potatoes too with some of the marinade spooned over them.

JERK MARINADE SEASONING RUB

Jerk Marinade Seasoning Rub image

This is a blend of more than 12 herbs and spices combined in a delicious array of spicy superb-ness! Cinnamon, thyme, cayenne pepper, garlic, onion, allspice, and so much more is so good that you will never buy a store-bought version of jerk seasoning again!

Provided by awakenedone

Categories Side Dish Sauces and Condiments Recipes

Time 15m

Yield 2

Number Of Ingredients 14

Ingredients

3 tablespoons onion powder
3 tablespoons dried thyme
3 tablespoons ground allspice
3 tablespoons cracked black pepper
2 tablespoons turbinado sugar
2 tablespoons garlic powder
1 ½ tablespoons sea salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon cayenne pepper
1 tablespoon dried marjoram
1 tablespoon dried sage
1 tablespoon dried rosemary

Steps:

Whisk onion powder, thyme, allspice, black pepper, turbinado sugar, garlic powder, sea salt, ginger, cinnamon, nutmeg, cayenne pepper, marjoram, sage, and rosemary together in a bowl.

Nutrition Facts : Calories 234.6 calories, Carbohydrate 53.3 g, Fat 4.5 g, Fiber 13.5 g, Protein 5.8 g, SaturatedFat 2 g, Sodium 3991.2 mg, Sugar 19.2 g

Tips:

Choose the right cuts of meat: For best results, use flank steak, skirt steak, or chicken thighs. These cuts are flavorful and can withstand the bold flavors of the marinade.
Score the meat: Scoring the meat helps the marinade penetrate more deeply and evenly, resulting in more flavorful meat.
Marinate the meat for at least 2 hours, but no longer than 24 hours: Marinating the meat for too long can make it tough.
Use a non-reactive dish for marinating: This will prevent the marinade from reacting with the metal and altering the flavor of the meat.
Bring the meat to room temperature before cooking: This will help the meat cook evenly.
Cook the meat over medium-high heat: This will help to sear the meat and lock in the juices.
Let the meat rest before carving: This will allow the juices to redistribute throughout the meat, resulting in more tender and flavorful meat.

Conclusion:

Jerk marinade is a flavorful and versatile marinade that can be used to enhance the taste of a variety of meats. Whether you're grilling, roasting, or pan-frying, jerk marinade will add a delicious kick to your dishes. So next time you're looking for a way to spice up your meals, give jerk marinade a try!

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