Jamaican jerk marinade
A fiery wet blend of scotch bonnet, allspice, thyme, spring onion and lime. Enough for 1 kg of chicken, pork, fish or tofu.
- Time10 min
- LevelEasy
- Costabout £0.50 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 113kcal
- 14.9gcarbs
- 7.6gof which sugars
- 4.9gfat
- 1.4gsaturates
- 2.9gprotein
- 3.6gfibre
- 1.7gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Wear thin gloves for the chillies. Remove the seeds from one scotch bonnet for a milder marinade, or keep them all for traditional heat.
- 2
Put everything in a blender or small food processor.
- 3
Blend for 1 minute, scraping down the sides, until you have a thick, speckled green paste. It should smell sharp, spicy and warmly spiced.
- 4
To use, score 1 kg of chicken thighs or drumsticks, pork shoulder steaks, fish fillets or firm tofu slices and rub the paste well into them. Cover and marinate in the fridge for at least 4 hours, ideally overnight.
- 5
Cook on the barbecue, or roast at 200°C (180°C fan) for 35 to 45 minutes for chicken pieces, until the juices run clear.
- 6
Spare paste keeps for 1 week in a jar in the fridge.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
