Jerk Seasoning (Sauce or Marinade)

This authentic jerk seasoning paste delivers an explosive blend of heat, aroma, and savory depth to any protein. Featuring the distinct punch of Scotch Bonnet chilies, the earthy warmth of allspice, and the bright acidity of white wine vinegar, it creates a complex flavor profile that is both spicy and tangy. The fresh ginger and thyme add herbal notes that balance the heat, while the soy sauce provides a rich umami backbone. This versatile marinade is ideal for chicken, pork, beef, or even goat, tenderizing the meat while coating it in a flavorful crust. Best when allowed to marinate overnight, it transforms ordinary cuts into restaurant-quality dishes with a vibrant Caribbean character.

Cooking Method: Grilling

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 56.8

Description

This authentic jerk seasoning paste delivers an explosive blend of heat, aroma, and savory depth to any protein. Featuring the distinct punch of Scotch Bonnet chilies, the earthy warmth of allspice, and the bright acidity of white wine vinegar, it creates a complex flavor profile that is both spicy and tangy. The fresh ginger and thyme add herbal notes that balance the heat, while the soy sauce provides a rich umami backbone. This versatile marinade is ideal for chicken, pork, beef, or even goat, tenderizing the meat while coating it in a flavorful crust. Best when allowed to marinate overnight, it transforms ordinary cuts into restaurant-quality dishes with a vibrant Caribbean character.

Ingredients

1 1/4 pound White onions -- peeled &

Directions

1
Peel and quarter the white onions, ginger, and Scotch Bonnet chilies (removing seeds if less heat is desired).
2
Place the onions, chilies, and ginger into a food processor.
3
Pulse until the ingredients are pulverized into a coarse paste.
4
Transfer the mixture to a large stainless steel bowl.
5
Stir in the ground allspice, fresh thyme, white wine vinegar, and dark soy sauce until well combined.
6
Store the mixture in a large glass container and let it sit for several days, stirring occasionally to meld flavors.
7
Marinate your choice of meat (chicken, beef, pork, or goat) in the sauce overnight before grilling.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 56.8kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 5.7mg1%
Total Carbohydrate 13.2g5%
Dietary Fiber 2.4g10%
Sugars 6.0g
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This marinade will keep in the refrigerator for about a week.

Safety: Wear gloves when handling Scotch Bonnet chilies to avoid skin irritation.

Variations: In Jamaica, this is also commonly used for fish and goat.

Tips: Allow the paste to sit for several days before using for the best flavor development.

Keywords: jerk, marinade, caribbean, scotch bonnet, allspice, ginger, thyme, spicy, sauce, chicken, pork, grill, vegan, glaze, seasoning

Read it online: https://www.chefs-mate.com/recipe/jerk-seasoning-sauce-or-marinade/