-   Q-talk (
-   -   Jerk Marinade (

MattG 12-01-2012 01:57 PM

Jerk Marinade
Does anyone have a Jerk Marinade they would share for Chicken and steak? Or a place that I could buy some. I went to Jamaica last year on a mission trip and ate some chicken that was unbelievable. :icon_smile_tongue: I have tried and tried but cant come close to it. Any help would be great thanks.

Smoking Westy 12-01-2012 02:08 PM

If you feel like rolling your own...

 6 sliced scotch bonnet peppers (dial in the heat with the amount of seeds you leave in. My wife doesn't like a lot of heat and we usually leave the seeds in a couple of them).
 2 Tbsp. thyme
 2 Tbsp. ground allspice
 8 Cloves garlic, finely chopped
 3 Medium onions, finely chopped
2 Tbsp. sugar
2 Tbsp. salt
2 Tsp. ground black pepper
1 Tsp nutmeg
1Tsp ginger
1/2 cup olive oil
1/2 cup soy sauce
Juice of one lime
1 cup orange juice
1 cup white vinegar


Chop the onions, garlic and peppers.

Blend all of the ingredients in a blender to make the jerk sauce.

Rub the sauce in to the meat, saving some for basting and dipping later.  Leave the chicken in the fridge to marinade overnight.

This has been a crowd please at my house.

Kosko 12-01-2012 02:08 PM

Jamaican Jerk Marinade/Sauce

5 scallions (green onions)
5 sprigs of fresh thyme (about 1 tablespoon chopped)
2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
2 teaspoon ground allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
2 Scotch Bonnet peppers (Habanera)
1/3 cup soy sauce
2 tablespoon vegetable oil
1/4 cup vinegar
1 onion
1/2 cup orange juice
2 cloves garlic
1 teaspoon grated ginger

Notes: If you’re using dried thyme, use about 1/2 table spoon. This makes about 3 cups of marinade and it can be stored in the fridge for about 1 month.
You will be making a puree with all the ingredients above. You will need a blender or food processor.

Rough chop the scallions, peppers, garlic, onion and thyme and place in the food processor to make it easier to puree. Remember when working with these hot peppers to wear gloves (the natural oil is deadly). Also note that most of the heat is within the seeds and the membrane that surround the seeds. So to control the heat, discard those. However, for that true authentic Jamaican feel.. keep the entire peppers.

Now add all the other ingredients and pulse to start. Then run the puree speed for about 2-3 minutes until everything breaks down to a smooth consistency.

For best results use this sauce immediately, but marinate your meat for at least 2 hours before grilling or roasting in the oven or on the grill.

MattG 12-01-2012 04:57 PM

Mmmm both of these look good

buccaneer 12-01-2012 05:02 PM

Smoking Westy has the one I'd use.

que_dawg 12-01-2012 05:12 PM

You all are killing me with this. Time to run to the store and pick up some ingredients...

chicagokp 12-01-2012 06:41 PM

Phrasty has one that he posted if you search for that. If I was close to a pc I'd look it up for you.

bam 12-01-2012 07:17 PM

I have use this with good results lime and oil added.

chad 12-01-2012 08:01 PM

+1 on Walkerswood for off the shelf goodness. Picked up a few jars last December while on a cruise. I got some of their hot sauce and seasoning, too.

Homemade is great, too, just takes a little time and planning to buy the fresh stuff. Don't get too caught up in exact measurements either...jerk is very personal just as is BBQ sauce and rub. :mrgreen:

martyleach 12-01-2012 11:34 PM

Dave Bart (BBQ-PD) makes some great chicken wings with Walkerswood hot marinade. He mixes it 50/50 with olive oil and lets it marinate for awhile (couple hours?) then he smokes them at 275 or so and uses Dizzy Pigs Pineapple head rub. Really good! Around here, wwe can get the Walkerswood at World Market or

Dirtbuddy 12-01-2012 11:55 PM

THIS is my go-to, & for store bought is as close to the real deal for a off the shelf product. And yes i've been to Jamaica and eaten jerk chicken out of the steel drums street side. ;)

polishdon 12-03-2012 10:42 AM

I use this from Restaurant Depot, best jerk seasoning I've found in a bottle.

All times are GMT -5. The time now is 02:06 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.