Jamaican Jerk Marinade Recipe

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Categories: American, Appetizer, Caribbbean, Condiment, Fish, Main Dish, Poultry, Spice Blend

Submitted By: The Spice House.

Jamaican Jerk Marinade Notes

This is a slightly tweaked version of The Spice House's traditional jerk marinade recipe, submitted by long-time crew member Jennifer "JR" Statz. Mix this up the night before your barbeque party, and you'll be ready to go straight to the grill.

See a video of The Spice Boss making grilled Jamaican Jerk Chicken!

Spice Boss Grills

Ingredients
  • 1/2 cup (3 oz. in bulk bag) Jamaican Jerk Spice
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1/4 cup vinegar (apple cider or white distilled work fine)
  • 1/4 cup fresh orange juice (1 large orange)
  • 2 tablespoons fresh lime juice (1 small lime)
  • 1 package (16-20 pieces) chicken wings
Serves / Yields

4-5 appetizer servings

Preparation Instructions

Wash and cut the chicken wings. Cut each wing at the joints, throw away the wing tips, and you'll get two finger-lickin' pieces per wing.

Mix the marinade ingredients together, pour over the wings, and refrigerate overnight (at least 4-6 hours, and up to 2 days). Zip lock bags make great disposable marinating containers. Throw the left-over marinade away. Grill as desired.

Helpful Hints

This marinade works for other cuts of chicken--any poultry really. It's also great for fish, but you don't need a long marination time.

Quick Shopping List


Jamaican Jerk Seasoning
In a resealable plastic bag
1/2 cup shaker jar refill, net wt. 2.75 oz.
$4.24
Comments:

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Mark B. Said:

I use this marinade all the time. In addition to chicken, I use it on a pork roast. Make sure that it has a 'fat cap.' I score it with a knife and spread the marinade all over it, put it in a bag and leave it for about two days. They I slowly roast it for 8 hours at 275 degrees. You can serve it as a main dish or pull it apart for hot sandwiches.

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Beth V. Said:

This is hands-down the absolute best spice mix I have had from here, and I've tried quite a few of them. Just follow the recipe on the bottle. Kids love it, adults love it. If you're looking for a wonderful accompanying side dish, Indonesian yellow rice is phenomenal (nasi kuning) http://www.food.com/recipe/indonesian-yellow-rice-337271 is a good recipe, the one I use for my rice cooker can be found in the ultimate rice cooker cookbook. They pair wonderfully. For a vegetable I would go with stir fry hollow vegetable (ong choy) with garlic or fried plantains.

Save the marinade, simmer it for a few minutes to kill any germs and use as a dipping sauce.

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Dirk B. Said:

Do not throw the wing tips away. Place them in a 1 gallon freezer bag and when you make stock, add then to the stock.

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Dan T. Said:

Made the recipe as directed and poured into a ziplock filled with 4 boneless, skinless breasts. Reserved a few tablespoons on the side for rice. I only marinated for 1.5 hours in the fridge and then grilled the chicken. Really great flavor. I would be wary of marinating for longer than 2 hours, though, as the acids in the citrus could turn the chicken mealy. The only thing penetrating the chicken is the soy and any salt in the spice mix anyways. The marinade is really only a surface flavoring.

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Tim W. Said:

We use 10 or so bone in/skin on thighs and smoke them on our Weber charcoal grill and everyone is hooked!! This seasoning is amazing. We have tried some of the popular jarred brands of jerk and they don't even compare. Everything we have gotten from The Spice House has been excellent. But this Jerk seasoning is the best!

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Bo S. Said:

Would that be okay to inject into a turkey? And what's the vinegar for? Thanks,

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Rick D. Said:

Years ago, maybe 13-14 years ago (maybe even more) I worked on a Jerk recipe after reading a story in the Sunday Magazine in the good old Journal Sentinel newspaper. Having never been to Jamaica (at that time) is was a bit of trial & error on my part and the recipe called for something like 8-10 different spices. So I loaded up and walked down to the local Spice House and started assembling the spices I would need to replicate the recipe in the paper. A few weeks later I would come back and add something here, take something away. During this time I got to know one of the clerks in the store and shared my story as to what I was up to. Let me just say I’m extremely happy with what came of it and I’m glad everyone has enjoyed it!

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Southern P. Said:

We substituted fresh smoked chipotle pepper for the scotch bonnet peppers traditionally used in Jamaica. We also added about 2 Tbs. of Jamaican honey, fresh basil, parsley and rosemary from our herb garden and Vidalia onions minced fine. We increased the measurements by 6 all around to accommodate a larger volume needed and put the marinade into empty Walkerwood jerk marinade bottles which we obtained in our last trip to Jamaica. This recipe is not as hot as the Walkerwood, but to us that is great. The balance is better tasting to us and we used the recipe for a glaze which we applied to the jerk chicken during the last stages of the smoking process. The hundreds who ate it, loved the results, as did we.

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Ross S. Said:

I took the marinade and brought it to a boil and then added 1 TBSP of starch to it after it simmered for a couple of minutes. This makes a thick sauce that is exploding with flavor to pour over the chicken. The wife is already begging me to make it again.

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Gloria L. Said:

I've used this marinade on chicken wings, breasts, & thighs, burgers, turkey ribs, I've even made a jerk turkey breast. Whether grilled, broiled, or baked, it"s always a great entree. The marinade definitely is worth the effort, but when you don't have time or are missing an ingredient, the seasoning is excellent as a rub also. Another creative spin on it is to use the seasoning with maple sugar and smoked paprika...Magnificent!

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Mark Z. Said:

The recipe was a piece of cake to make and absolutely delicious. I marinated four chicken breasts in a bag overnight and grilled them the next. Absolutely delicious, tender, juicy chicken was the result. My girlfriend and I love this stuff and are going to make some tomorrow night for a few guests. Can't wait!

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Patti S. Said:

I've never had jerk chicken before, but I can guarantee I'll have it again and again now. I halved the recipe on the bottle, and just used a couple chicken breasts. Patty recommended I reserve a little of the marinade ahead of time for dipping after the chicken was cooked, and that was a fabulous thing. This was so good I want to do it again tomorrow. The marinade really isn't hard to make, and it imparts such wonderful flavor.

A big bag of this will definitely be in my next order. This is going to make summer grilling extra delicious.

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Nancy W. Said:

Great seasoning! I've used on boneless pork loin and chicken and love the spicy aroma of the marinade, not to mention the great flavor!

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Bryan H. Said:

I doubled up on the Marinade but I like it hotter and more like the Jerk Chicken at Boston Beach, Jamaica so I add a teaspoon of Habanero powder. Then let 2 packages of Chicken thighs Marinade for 2 days. On the second day I put all of the chicken and marinade in a 6qt Pressure cooker and cooked it all on high pressure for 20 minutes. Use natural release. While it's in the pressure cooker get a charcoal grill real hot. Take the chicken out of the pressure cooker with tongs being careful not to pull the skin off.

Coat the chicken with dry Jamaican rub and put on the grill long enough to char the skin.

This has to be the best Jerk Chicken ever. The meat falls off of the bone and has a great smokey flavor.

My friends devoured the chicken like they were starving.

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Jill S. Said:

Hi-I do not have my bottle of Jerk in front of me but the marinade listed seems to be what is on the bottle or very similar. I have to say it is definately the best I have ever had. I have served it to many family members and friends who think it is excellent also. I used the marinade recipe provided on the bottle and served Jerk Chicken Kabobs at least every other week this summer. The kabobs are really great with boneless skinless chicken breast chunks, tri-color pepper chunks, sweet onion chunks and pineapple chunks. Seriously every time I made them, I got rave reviews, even on the left overs at work the next day. Great flavor and a little heat, I think the fresh lime in the marinade is key and I actually use red wine vinegar. Give it a try.

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