Jamaican Jerk Brine for Chicken Pork
Infuse your chicken or pork with the bold, aromatic flavors of the Caribbean with this Jamaican Jerk Brine recipe. Perfect for grilling or roasting, this brine combines classic jerk seasonings like allspice, thyme, and fiery Scotch bonnet pepper with a balance of zesty citrus juices and earthy spices. The addition of soy sauce deepens the umami, while fresh ginger and garlic lend a punch of vibrant flavor. Designed to tenderize and flavor meat with precision, this brine ensures moist, perfectly seasoned results every time. Whether you're preparing a summer barbecue or a cozy dinner, this flavorful brine will elevate your chicken or pork into a savory masterpiece bursting with authentic Jamaican jerk essence.
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Recipe Information
Ingredients
- 8 cups Water
- 0.5 cup Kosher salt
- 0.25 cup Brown sugar
- 0.25 cup Soy sauce
- 1 tablespoon Allspice berries
- 1 tablespoon Black peppercorns
- 1 tablespoon Dried thyme
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 unit Scotch bonnet pepper (or habanero), finely chopped
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 leaves Bay leaves
- 2 tablespoons Fresh lime juice
- 0.5 cup Fresh orange juice
Instructions
In a large pot, combine the water, kosher salt, and brown sugar. Heat the mixture over medium heat, stirring frequently, until the salt and sugar are fully dissolved. This should take about 5 minutes.
Add the soy sauce, allspice berries, black peppercorns, dried thyme, ground cinnamon, ground nutmeg, Scotch bonnet pepper, minced garlic, grated ginger, and bay leaves to the pot. Stir to combine.
Remove the pot from heat and let the brine cool to room temperature. This is essential to avoid partially cooking the meat when added later.
Once the brine has cooled, stir in the fresh lime juice and orange juice.
Place your chicken or pork in a large, sealable container or a brining bag. Pour the prepared brine over the meat, ensuring it is fully submerged.
Cover the container or seal the bag, then refrigerate. Brine chicken for 6-12 hours and pork for 12-24 hours, depending on the size of the cuts. Do not over-brine to prevent the meat from becoming too salty.
When ready to cook, remove the meat from the brine, rinse it under cold water, and pat it dry with paper towels. Discard the brine and proceed with your preferred cooking method, such as grilling, roasting, or pan-searing.
Nutrition Facts
Calories |
313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 56073 mg | 2438% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 46.5 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 788 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.
