Easy Homemade Jerk Marinade (Fresh, Simple, and Versatile)
A fresh, simple Jamaican-inspired jerk marinade made with onion, garlic, green chilies, ginger, allspice, thyme, lime and olive oil. Blend it in 10 minutes and use it on chicken, pork, fish or steak. Reserve some clean marinade to build sauces and sides.
Equipment
- Immersion blender A regular blender or food processor works just as well
- Tall blending container If using an immersion blender
- Clean small jar or bowl with lid For reserving marinade before it touches raw meat
Ingredients
Simple Jerk-Inspired Marinade
- 1 small onion peeled and quartered
- 4 garlic cloves peeled
- 2 green finger chilies or 1 jalapeño; remove the white ribs and seeds for less heat
- 1 inch fresh ginger peeled and roughly chopped
- 1 ½ teaspoons ground allspice
- 1 ½ teaspoons dried thyme
- 1 lime juiced, about 2 tablespoons
- ¼ cup olive oil or avocado oil
Instructions
- Peel and quarter the small onion. Peel the garlic cloves and the 1-inch piece of ginger. Remove the stems from the green finger chilies or jalapeño; adjust the seeds and white ribs depending on your heat preference.
- Add the onion, garlic, chilies, ginger, ground allspice, dried thyme, freshly squeezed lime juice, and olive oil to a tall jar, food processor, or blender. Blend until smooth or leave it slightly chunky if you prefer some texture.
- Before the marinade touches any raw chicken, meat, or fish, transfer about ¼ cup to a clean covered container for seasoning cooked beans or making a cooked finishing sauce. Never return a utensil used on raw protein to the reserved portion.
- Use the remaining marinade to coat approximately 1 ½–2 pounds of chicken, pork, fish, or steak. Season the protein with salt to taste, since this basic marinade does not contain a salty sauce. Cover and refrigerate while marinating.
- As a starting point, allow 2–8 hours for chicken thighs or pork, 30 minutes to 4 hours for steak, or 15–30 minutes for firm fish or shrimp. Adjust for the cut and thickness; see the full marinating-times guide linked in the blog post.
- Grill, roast, bake, or pan-cook the protein until it reaches the appropriate safe internal temperature for that food. Use the clean reserved portion to season beans or simmer it with liquid for a finishing sauce. Never serve marinade that contacted raw meat without fully cooking it.
Notes
Heat: Two green finger chilies can be replaced with one jalapeño. Remove the white ribs and seeds for a milder version.
Oil: I usually use olive oil, but avocado oil is also a good option.
Salt: The eight-ingredient marinade itself is unsalted. Season your chosen protein to taste before cooking.
Reserve it safely: Always set aside your clean ¼-cup portion BEFORE adding the remaining marinade to raw meat or fish. Cook that reserved portion when adding it to beans or turning it into a finishing sauce.
Marinating and storage: Marinate covered in the refrigerator. Refrigerate unused clean marinade in a sealed container and use within about two days, or freeze portions for longer storage. Marinating times vary by protein; delicate seafood needs much less time than chicken or pork.
Nutrition: Per approximately 2 tablespoons of the blended marinade (estimated 8 portions). Actual oil retained on the cooked food varies substantially. No meat, sides, or added salt is included.
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Nutrition
Serving: 2tablespoonsCalories: 70kcalCarbohydrates: 3gProtein: 0.4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 5gSodium: 5mgPotassium: 42mgFiber: 0.4gSugar: 1gVitamin C: 5mgCalcium: 12mgIron: 0.4mg
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