Easy Jerk Chicken or Pork Marinade
Transform your chicken or pork into a flavor-packed masterpiece with this easy jerk marinade that’s bursting with Caribbean-inspired goodness. Combining the bold heat of scotch bonnet peppers with the earthy depth of allspice, cinnamon, and nutmeg, this marinade offers the perfect balance of sweet, spicy, and savory notes. Fresh scallions, garlic, thyme, and lime juice bring a vibrant, zesty kick, while soy sauce and brown sugar create a subtly sweet and salty undertone. Ready in just 10 minutes, this versatile marinade works wonders after just a few hours of marinating but truly shines when allowed to infuse overnight. Whether grilled, baked, or pan-seared, this recipe guarantees tender, juicy, and irresistibly flavorful chicken or pork that's perfect for your next barbecue or weeknight dinner. Keywords: Jerk Chicken Marinade, Jerk Pork, Caribbean Recipe, Easy Jerk Marinade, Flavorful Chicken Marinade, Spicy Marinade Recipe.
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Recipe Information
Ingredients
- 6 stalks scallions (green onions), chopped
- 4 garlic cloves, minced
- 2 tablespoons fresh thyme, chopped
- 2 scotch bonnet peppers (or habaneros), seeded and chopped
- 0.25 cup soy sauce
- 2 tablespoons vegetable oil
- 2 tablespoons dark brown sugar
- 1 tablespoon allspice
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 3 tablespoons lime juice
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
In a blender or food processor, combine scallions, garlic, thyme, peppers, soy sauce, vegetable oil, and lime juice.
Blend until the mixture forms a smooth paste.
Add brown sugar, allspice, cinnamon, nutmeg, ground ginger, salt, and black pepper to the blended mixture.
Pulse briefly to incorporate the spices evenly into the marinade.
Place your chicken or pork cuts into a resealable plastic bag or a shallow dish.
Pour the marinade over the meat, ensuring it is evenly coated on all sides.
Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 4 hours or up to 24 hours for maximum flavor infusion.
When ready to cook, remove the meat from the marinade and grill, bake, or pan-sear as desired until fully cooked.
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4696 mg | 204% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 33.9 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 806 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
