Jamaican Wet Jerk Rub
Capture the fiery essence of the Caribbean with this bold and flavorful Jamaican Wet Jerk Rub. Packed with the heat of Scotch bonnet peppers, the warmth of aromatic spices like allspice, cinnamon, and nutmeg, and the zesty tang of lime juice and vinegar, this wet marinade is a must-try for grilling and roasting enthusiasts. Fresh ginger, garlic, green onions, and thyme add layers of complexity, while soy sauce and brown sugar balance the heat with a rich, savory-sweet finish. Perfect for marinating chicken, pork, seafood, or even vegetables, this quick and versatile rub comes together in just 15 minutes. Whether you're spicing up a summer barbecue or bringing tropical inspiration to your weeknight dinner, this authentic Jamaican jerk marinade delivers unforgettable flavor.
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Recipe Information
Ingredients
- 2 pieces Scotch bonnet peppers
- 4 pieces Garlic cloves
- 1 tablespoon Fresh ginger
- 4 stalks Green onions
- 2 tablespoons Fresh thyme leaves
- 1 tablespoon Ground allspice
- 0.5 teaspoons Cinnamon
- 0.5 teaspoons Nutmeg
- 2 tablespoons Soy sauce
- 2 tablespoons Vegetable oil
- 1 tablespoon Brown sugar
- 2 tablespoons Lime juice
- 2 tablespoons Vinegar (white or apple cider)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Water
Instructions
Place the Scotch bonnet peppers, garlic, ginger, and green onions into a blender or food processor.
Add the fresh thyme, ground allspice, cinnamon, nutmeg, soy sauce, vegetable oil, brown sugar, lime juice, vinegar, salt, pepper, and water.
Blend the mixture until smooth, scraping down the sides of the blender or processor as needed to ensure even blending.
Taste the rub and adjust seasoning as desired, adding more salt, sugar, or lime juice to balance the flavors.
Transfer the wet jerk rub to an airtight container and store in the refrigerator for up to one week. Alternatively, use it immediately to marinate your choice of protein or vegetables.
For best results, marinate meats with the jerk rub for at least 4 hours, or overnight, before cooking.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3538 mg | 154% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 12.5 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 642 mg | 14% | |
*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.
