Jerk marinade
A fiery, fragrant Jamaican marinade of scotch bonnet, allspice, thyme, ginger and spring onion, ready for chicken, pork, fish or veg.
Make this once, then cook it into 18 different dishes.
- Time15 min
- LevelEasy
- Costabout £1.14 a head
- Makesabout 300 ml, enough to marinate 2.5 kg of chicken or pork
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Wearing gloves, cut the stalks off the scotch bonnets and remove the seeds for a medium heat (leave some seeds in for a hotter marinade).
- 2
Put all the ingredients into a blender or food processor.
- 3
Blend for 1 minute to a thick, slightly coarse paste, scraping down the sides. Add a splash of water if it will not blend.
- 4
Taste a tiny amount on the tip of a spoon and adjust: more lime for sharpness, more sugar to soften the heat, more tamari for savouriness.
- 5
For chicken or pork, slash the meat to the bone in a few places and rub in about 120 ml of marinade per kilo of meat. Cover and marinate in the fridge for at least 4 hours, ideally overnight and no longer than 24 hours.
- 6
Cook the meat on a barbecue or grill over a medium heat, or roast at 200°C (180°C fan), until the juices run clear and the thickest part reaches 75 C. Chicken pieces on the bone take 40 to 50 minutes.
45 min
About jerk marinade
Jerk marinade is a hot, aromatic Jamaican seasoning paste made from scotch bonnet chillies, allspice (pimento), thyme, spring onions, garlic and ginger. The word jerk describes both the seasoning and the way of cooking food with it, traditionally slowly over a smoky wood fire.
The flavour is fiery but not just heat. Allspice, which is known as pimento in Jamaica, gives a warm, clove and cinnamon like depth, thyme adds an earthy note, and lime and a little sugar balance the heat. It is usually used on chicken and pork, but works well on fish, prawns, sweet potato, cauliflower and tofu.
This version is made with gluten free tamari rather than ordinary soy sauce, so it is gluten free, vegan, dairy free, egg free and nut free. It makes about 300 ml, enough for around 2.5 kg of meat.
Tips
- Wear gloves when handling scotch bonnets and do not touch your face. Wash the board and knife well afterwards.
- If you cannot find scotch bonnets, use habaneros, which are very similar. For a milder marinade, use one chilli, deseeded.
- Spoon out the portion you want for serving before the marinade touches raw meat. Never reuse marinade from raw meat as a sauce unless you boil it for at least 2 minutes.
- The sugar helps the meat caramelise and char. Keep an eye on the barbecue, because the marinade burns if the heat is too fierce.
- For vegan jerk, use sliced sweet potato, cauliflower, tofu or jackfruit. They need only 1 to 2 hours in the marinade.
- Whole allspice berries, toasted and ground, taste better than old ground allspice. Use about 1 tablespoon of berries for 2 tablespoons ground.
Storing and freezing
Keep the marinade in a clean jar in the fridge for up to 4 days, or freeze in portions for up to 3 months. Marinated raw meat can be kept in the fridge for up to 24 hours before cooking. Cooked jerk meat should be chilled within 2 hours and eaten within 3 days, reheated until steaming hot.
Dishes you can make with jerk marinade
Jerk Chicken and Pineapple Pizza
EFNFJerk Jackfruit Patties
VNFJerk Chicken Rolls with Pineapple Slaw
DFEFNFJerk Chicken Burgers with Pineapple Mayo
NFJerk Jackfruit Tacos with Pickled Red Onions
VGVGFJerk Pork Belly Bites with Pineapple Glaze
GFDFEFJerk Black Bean Stew with Sweet Potato and Lime
VGVGFJerk Cauliflower Steaks with Coconut Rice
GFDFEFJerk Sea Bass with Fried Plantain and Pico de Gallo
GFDFEFJerk Chicken and Sweet Potato Soup
GFDFEFJerk Lamb Chops with Sweet Potato Mash
GFDFEFJerk Chicken Traybake with Plantain and Peppers
GFDFEFQuestions
How spicy is jerk marinade?
It is hot, as scotch bonnets are one of the hottest chillies. Removing the seeds and membranes gives a medium heat. Use 1 chilli for a milder marinade and serve with something cooling such as rice, coleslaw or yoghurt.
Is jerk marinade gluten free?
Yes, this one is, because it uses gluten free tamari rather than ordinary soy sauce. It is also vegan, dairy free, egg free and nut free. Always check the label on the tamari, as brands differ.
How long should I marinate jerk chicken?
At least 4 hours, but ideally overnight, up to 24 hours in the fridge. The flavour penetrates much better with a long marinade. Fish and prawns need only 30 minutes.
What can I use instead of scotch bonnet?
Habanero chillies are the closest match. Fresh red bird's eye chillies can be used for heat, but they lack the fruity flavour. Use 3 or 4 in place of the 2 scotch bonnets.
Can I use jerk marinade as a sauce?
Not once it has touched raw meat unless you boil it for at least 2 minutes. It is safer to set aside some fresh marinade before you use it on meat, and mix it with a little water or yoghurt to serve.
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.