This Jamaican Jerk Marinade has loads of flavor. It’s delicious on chicken thighs and beef flank steak (and probably pork, but admittedly haven’t tried it yet…) This marinade takes some effort, but is well worth it with the tender and flavorful results from the citrus naturally tenderizing the meat and the variety of spices that tease your taste buds with every bite! Add on a charcoal grill for the ultimate experience, or throw on the gas grill or in the oven for the quick “island” fix.

Ingredients for Jamaican Jerk Marinade:

Yes, there are 10 dry ingredients and 4 wet ingredients in this marinade. Since you’re going through the effort to make it, save some empty spice jars and mix several batches of the dry ingredients so it’s ready to go next time you’re ready for this flavor bomb to visit your dinner table. We like to make 4 batches at a time, one in the bowl for that day, and three more in the spice jars for use over the next month or two. It even looks delicious in the spice jar just begging to be used!

We really like orange juice with pulp, and also scrape the pulp out of the lime as well, just to add that additional flavor into the recipe.

Watch the videos/instructions to use this marinade with Chicken Thighs and Flank Steak!

My friend, Rolando, has this down to a science… from how to trim the meat, to how long to marinade, to best cooking methods to keep the flavors at their most amazing levels. He graced us with his presence and cooked for me in the mountains, so catch the videos or at least look at the recipes for these amazing dishes! I threw in some side dish ideas as well… enjoy!

Pairing Ideas

The amount of flavor in this marinade calls for a big flavored wine to not just disappear as you’re pairing these together. The spices would go great with a Tempranillo (think Spanish Rioja) or a California Zin. If you’re up for something outside of the wine spectrum, then this is a natural with rum drinks. Jamaican flavors just call for a Dark & Stormy or some other not over-the-top sweet rum drink!

Jamaican Jerk Marinade

Recipe by HeCooks4Me.comCourse: Recipes, SaucesCuisine: JamaicanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Calories

172

kcal

Total time

30

minutes

Loads of flavor and delicious on chicken thighs and beef flank steak (and probably pork, but admittedly haven’t tried it yet…) This marinade takes some effort, but is well worth it with the tender and flavorful results from the citrus naturally tenderizing the meat and the variety of spices that tease your taste buds with every bite! Add on a charcoal grill for the ultimate experience, or throw on the gas grill or in the oven for the quick “island” fix.

Ingredients

• Dry Ingredients

• 1 Tbsp Salt

• 1 Tbsp Allspice

• 1 Tbsp Thyme

• 1 Tbsp Sugar

• 2 Tbsp Garlic Powder

• 1-1/2 tsp Cayenne Pepper

• 1-1/2 tsp Black Pepper

• 1-1/2 tsp Sage

• 3/4 tsp Nutmeg

• 3/4 tsp Cinnamon

• Wet Ingredients

• 1/4 cup Olive Oil

• 1/4 cup Soy Sauce

• 1/2 cup Orange Juice (with pulp)

• Juice of 1 lime (with pulp)

Directions

• Mix all dry ingredients in a bowl (it’s really easy to make several batches and store them in empty spice jars as you’re measuring out the dry ingredients!)
• Mix all wet ingredients in a separate bowl
• Whisk dry ingredients into the wet ingredients. You can hear the sugar on the side of the bowl as you whisk it together. Continue whisking until the sound of the sugar is gone, indicating it has dissolved into the mixture
• Pour over meat in a gallon bag and marinade until ready to cook

Recipe Video