Jerk Marinade

Preparation info

  • Difficulty


  • Makes about

    1½ cups

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

A marinade that comes from the Caribbean, jerk incorporates flavors of both Africa and the New World. Its name is a reference to the way the marinated meat is chopped or shredded after cooking. It is quite spicy, so add or subtract chiles to suit your own taste. This recipe makes enough for 6 chicken breasts or 5 pounds of pork shoulder or ribs.


  • 1 tablespoon ground allspice
  • teaspoons ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon salt
  • 2 tablespoons minced fresh thyme
  • 2 cups finely chopped green onions (white and green parts)
  • 3 tablespoons finely chopped garlic
  • 2 to 6 seeded and finely chopped serrano chiles
  • 2 tablespoons packed light or dark brown sugar
  • 3 tablespoons cider or sherry vinegar
  • Juice and finely grated zest of 3 large limes
  • ½ cup olive oil


Combine all the ingredients in a food processor and pulse a few times to combine. Store covered in the refrigerator for up to 2 days.