Jerk Marinade Recipes

JERK MARINADE

Jerk Marinade image

You'll never want store-bought Jerk Marinade after making this super easy, no-fuss homemade version!

Provided by Imma

Time 10m

Number Of Ingredients 15

Ingredients

½- medium onion (coarsely chopped)
4 medium scallions (green onions chopped)
2-3 Tablespoons Fresh Thyme
1½ tablespoons fresh ginger (chopped)
8 Garlic cloves (chopped)
1 Tablespoon cinnamon powder
1 Tablespoon Allspice coarsely ground
1 tablespoon coarsely white pepper
½ Tablespoon freshly grated nutmeg
2 tablespoons dark brown sugar
2 Tablespoons Honey
2 Tablespoons Maggi Sauce or Soy sauce
1 Tablespoon bouillon powder (such as knorr)
1 cup Fresh (Mango, Pineapple(optional))
1 or more Scotch Bonnet Pepper (adjust to taste)

Steps:

In a food processor combine all the ingredients. Adjust for taste and heat level with more or less spice. Refrigerate and use when ready.

Nutrition Facts : Calories 207 kcal, Carbohydrate 50 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 673 mg, Fiber 7 g, Sugar 32 g, UnsaturatedFat 2 g, ServingSize 1 serving

JAMAICAN JERK MARINADE RECIPE

Jamaican Jerk Marinade Recipe image

Get a blast of Caribbean flavor with this Jamaican jerk marinade recipe made with fiery scotch bonnet peppers and a blend of piquant seasonings.

Provided by Mike Hultquist

Categories Main Course sauce

Time 11m

Number Of Ingredients 16

Ingredients

4-6 Scotch Bonnet peppers (chopped)
1 small red onion (chopped)
4-6 garlic cloves (chopped)
4 stalks scallions (end trimmed)
1/4 cup soy sauce
1/4 cup vinegar ((use white vinegar or apple cider vinegar to your preference))
2 tablespoons olive oil
Juice from 1 large orange (about ¾ cup (orange juice))
Juice from half a lime (lime juice)
1 tablespoon freshly grated ginger
2 tablespoons brown sugar
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon dried thyme (or use fresh if available)
Salt and pepper to taste (I usually use 1 teaspoon salt and 1 tablespoon black pepper)

Steps:

Add all of the ingredients to a food processor. Process until smooth.
Use immediately to marinate your chicken, pork, seafood or vegetables.

Nutrition Facts : Calories 63 kcal, Carbohydrate 6 g, Protein 1 g, Fat 3 g, Sodium 408 mg, Sugar 4 g, ServingSize 1 serving

JAMAICAN JERK MARINADE

Jamaican Jerk Marinade image

This is a good one for Turkey, Fish, pork and Chicken. You may want to double up on this one because it is only 6 servings. This is also for about 1-1/2 lbs of meat.

Provided by Gingerbear

Categories Sauces

Time 15m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup orange juice
1/2 cup vinegar
1/4 cup soy sauce
1/4 cup olive oil
1 jalapeno pepper, diced
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon thyme
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon allspice
1 tablespoon gingerroot, minced
3 cloves garlic, minced (I use more because I love garlic)
4 green onions, thinly sliced

Steps:

Mix all marinade ingredients in a shallow baking dish (I just use a large ziplock bag for all of my marinating).
Reserve 1/2 cup to be used as a dipping sauce or baste.
Add meat to marinade and refrigerate for 30 minutes to overnight.
Then grill when you are ready.

Nutrition Facts : Calories 120.1, Fat 9.3, SaturatedFat 1.3, Sodium 1062.2, Carbohydrate 7.8, Fiber 1, Sugar 4.6, Protein 1.8

BRILLIANT JAMAICAN JERK MARINADE

Brilliant Jamaican Jerk Marinade image

This recipe comes from the cookbook, "Eat Caribbean" by Jamaican, Virginia Burke. Jerk is a style of cooking developed by the "maroons" (run away slaves ) of Jamaica. There are very many versions of Jamaican Jerk Marinades. It can be used on on pork, chicken or fish. A blender or food processor can be used to make quick work of all the chopping.

Provided by WizzyTheStick

Categories Caribbean

Time 15m

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

6 scallions, greens only, thinly sliced
2 large shallots, finely minced
2 large garlic cloves, finely minced
1 tablespoon fresh ginger, finely minced
1 tablespoon scotch bonnet pepper, seeded ribbed and finely minced
1 tablespoon ground allspice (use whole allspice berries, lightly toasted in a skillet, then ground fine)
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
1 tablespoon dark brown sugar
1/2 cup fresh orange juice
1 lime, juice of
1/4 cup red wine vinegar
1/4 cup soy sauce
1/4 cup olive oil

Steps:

In a bowl, combine scallion greens, shallots, garlic, ginger, and Scotch Bonnet pepper.
In another bowl, combine allspice, black pepper, cayenne, cinnamon, nutmeg, thyme, dark-brown sugar, salt and pepper.
Mix thoroughly.
Whisk in orange juice, vinegar, lime juice, and soy sauce.
Slowly drizzle in oil, whisking constantly.
Add the reserved scallion mixture; stir to combine.
Let rest at least one hour.
Wash chicken, pork, or fish well, pat dry and place in a bowl.
Add sauce; rub in well.
Cover and refrigerate overnight.
Before cooking, scrape paste off of the meat.
Grill over charcoal.
You may add water-soaked allspice berries to the coals for smoke and additional flavor.
Serve with Jamaican "rice and peas".

Nutrition Facts : Calories 76.6, Fat 5.6, SaturatedFat 0.8, Sodium 406.2, Carbohydrate 6.1, Fiber 0.8, Sugar 2.9, Protein 1.3

JERK MARINADE SEASONING RUB

Jerk Marinade Seasoning Rub image

This is a blend of more than 12 herbs and spices combined in a delicious array of spicy superb-ness! Cinnamon, thyme, cayenne pepper, garlic, onion, allspice, and so much more is so good that you will never buy a store-bought version of jerk seasoning again!

Provided by awakenedone

Categories Side Dish Sauces and Condiments Recipes

Time 15m

Yield 2

Number Of Ingredients 14

Ingredients

3 tablespoons onion powder
3 tablespoons dried thyme
3 tablespoons ground allspice
3 tablespoons cracked black pepper
2 tablespoons turbinado sugar
2 tablespoons garlic powder
1 ½ tablespoons sea salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon cayenne pepper
1 tablespoon dried marjoram
1 tablespoon dried sage
1 tablespoon dried rosemary

Steps:

Whisk onion powder, thyme, allspice, black pepper, turbinado sugar, garlic powder, sea salt, ginger, cinnamon, nutmeg, cayenne pepper, marjoram, sage, and rosemary together in a bowl.

Nutrition Facts : Calories 234.6 calories, Carbohydrate 53.3 g, Fat 4.5 g, Fiber 13.5 g, Protein 5.8 g, SaturatedFat 2 g, Sodium 3991.2 mg, Sugar 19.2 g

JERK MARINADE

Jerk Marinade image

Provided by Matt Lee

Categories Sauce Ginger Marinate Fourth of July Quick & Easy Graduation Father's Day Lime Juice Chile Pepper Bon Appétit

Yield Makes 1 cup

Number Of Ingredients 13

Ingredients

6 tablespoons vegetable oil, divided
1/4 cup fresh lime juice
4 scallions, coarsely chopped
4 Scotch bonnet or habanero chiles, stemmed, seeded, coarsely chopped
3 garlic cloves, roughly chopped
2 tablespoons fresh thyme
1 tablespoon minced peeled fresh ginger
1 tablespoon (packed) dark brown sugar
2 teaspoons allspice berries
1 teaspoon kosher salt plus more
1/4 teaspoon freshly ground black pepper
2 tablespoons distilled white vinegar
Ingredient Info: Habaneros and Scotch bonnets-extremely hot chiles-are available at better supermarkets and at Latin markets

Steps:

Purée 4 tablespoons oil and the next 10 ingredients in a food processor until smooth. Transfer 1/4 cup marinade to a small bowl and make sauce: Whisk in vinegar and remaining 2 tablespoons oil and season to taste with salt. Refrigerate sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.
Remove meat from marinade, pat dry, and grill.
The finish:
Spoon reserved sauce over grilled meat.

DAD'S JERKY MARINADE

Dad's Jerky Marinade image

My dad has been making beef jerky for about as long as I can remember. He started on an outdoor smoker before graduating to an indoor dehydrator. He has gotten my husband addicted to it. You can use any type of meat that you like. I usually look for large inexpensive roasts with as little fat and marbling as possible.

Provided by Navy_Mommy

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time 10m

Yield 8

Number Of Ingredients 8

Ingredients

½ cup soy sauce
¼ cup Worcestershire sauce
½ teaspoon liquid smoke flavoring
1 teaspoon hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
½ cup brown sugar

Steps:

Stir together soy sauce, Worcestershire sauce, liquid smoke, and hot pepper sauce in a bowl. Season with garlic powder, onion powder, pepper, and sugar; stir until mixed.
To use, toss one pound of thinly sliced meat with the marinade until well coated. Place into a resealable plastic bag, and squeeze out the air. Marinate in the refrigerator for 48 hours, mixing twice. Remove meat from marinade, and discard excess marinade. Prepare jerky according to the manufacturer's directions of your smoker or dehydrator.

Nutrition Facts : Calories 72.3 calories, Carbohydrate 16.9 g, Fat 0.3 g, Fiber 0.2 g, Protein 1.1 g, Sodium 993.1 mg, Sugar 14.6 g

JERK MARINADE

Jerk Marinade image

Provided by Food Network

Time 15m

Yield 3 1/2 cups

Number Of Ingredients 10

Ingredients

3/4 pounds scotch bonnets, remove stem, roughly chopped
1/2 pound thyme, leaves removed
6 ounces freshly ground allspice
1/2 cup minced fresh ginger
1 large onion, rough diced
4 bunches scallions, white and green parts only
6 cloves garlic, minced
Salt and freshly ground black pepper
1 cup soy sauce
1/2 cup olive oil

Steps:

Place all ingredients in food processor except soy sauce and olive oil. After finely minced or pureed, place in mixing bowl and add soy sauce and oil. You may use immediately or can be stored, covered and refrigerated, for up to a week before use.

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