Jerk Marinade

This Jamaican classic goes great on anything.

Homemade Jerk Marinade in mason jar

What types of food taste good with jerk marinade?

Jerk marinade makes fiery seasoning for Jerk chicken, but you can also use it to add the hot, spicy taste to bold dishes made of pork and seafood. There is no limit! You can add a dollop of this marinade to quinoa, sandwiches, veggies before barbecuing them, and even in cauliflower steaks.


You can also turn the marinade into a sauce. Pour the remaining marinade and heat it in a pan. Bring it to a boil and let it simmer until it reduces the thick consistency.

Do you season after marinating?

There is salt, bonnet peppers, and spices in the jerk marinade, so it should be nicely salted even without seasoning. Besides, adding extra salt can take the moisture away from the meat, leaving it tough when cooked. So, if you need to season the dish after marination, the best time to do so would be once it is cooked. I suggest sampling a small piece after cooked before adding seasoning.

How to store jerk marinade?

It is best to use all the jerk marinade right away. But if you need to store, do it by placing the leftovers in an airtight container or mass jar, then refrigerate. It will keep the marinade usable for up to 7 days. If you are unsure whether you will use it in a week, freeze the jerk marinade and store it in the freezer for up to 6 months. Do not keep used jerk marinade as it can be harmful to health.

How long does jerk marinade last?

When properly stored, jerk marinade can stay refrigerated for up to 7 days and 6 months in the freezer.

Jerk marinade v/s jerk seasoning – are they the same?

There is a subtle difference in jerk seasoning v/s marinade, and it is in the consistency. The marinade is thinner than the seasoning, which is like a thick paste that you rub on the dish and let it stay for a day before cooking.

Jerk Marinade in mason jar

Jerk Chicken Marinade

Jerk Chicken Marinade - This Jamaican classic goes great on anything.
Cook Time: 10 minutes
Servings: 2 cups


  • 4 scallions ½ cup, chopped
  • 1 onion chopped
  • 2-4 scotch bonnet or habanero peppers seeded & chopped
  • 2 tablespoons fresh thyme leaves
  • 1/4 cup brown sugar
  • 2 teaspoons allspice
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ cup orange juice or pineapple juice
  • 6 tablespoons soy sauce
  • 1 teaspoon fresh ginger grated
  • 2 tablespoons white vinegar
  • 1 tablespoon kosher salt
  • ½ teaspoon black pepper
  • 1/4 cup vegetable oil


  • Make marinade by combining all its ingredients in a blender and blitzing to your desired consistency (normally smooth puree).
Tried this recipe?Mention @MeikoAndTheDish or tag #MeikoAndTheDish

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.

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<i class="far fa-comment-alt" style="margin-right: 20px;"></i> 10 comments

  1. WOW! You really outdid yourself with this post. It is truly impressive! I love jerk chicken but never thought to make it in a slow cooker. It’s the perfect family meal, everyone can have it the way they like it!

  2. This is absolutely amazing! I too love using the slow cooker in the Fall and Winter season and now I have some awesome new recipes to add.

  3. I’m loving the ramen bowl idea too. My husband does not like slow cooker jerk chicken, he says. It not authentic but yet I don’t see him not eating it when it’s done.

    P.S. It’s “Ratchet”

    1. Bwaahahaha @ Idon’t se him not eating it. I mean he has a point but unless he plans on doing the work … you can fill in the rest.

      Thanks for the clarification on “Ratchet” … these are things we need to know.

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Meet Meiko

Welcome! I’m Meiko, a Dallas-based food blogger who loves to share life and culture through food. There are no strangers around these parts only good eats. Let’s get to know each other better!

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