"Those who forget the pasta are condemned to reheat it."--Unknown

Jamaican Jerk Marinade Recipe

  Tried it? Rate this Recipe:


This recipe for Jamaican Jerk Marinade, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shelley Rubitsky
Added: Wednesday, January 21, 2009


2 Habanero Chile Peppers, stems trimmed
2 bunches Green Onions, Diced
1/2 med Onion, cut into 1-inch pieces
1-inch piece Fresh Ginger, unpeeled and thinly sliced
3 cloves Fresh Garlic, peeled
1 T Fresh Thyme or 2 tsp Dried Thyme
2 1/2 tsp Ground Allspice
1/2 tsp Black Pepper
1/2 tsp Nutmeg
1/4 tsp Ground Cinnamon
1/4 C White Vinegar
3 T Soy Sauce
2 T Vegetable Oil
3 T Kosher Salt
1 T Packed Light Brown Sugar

Prepare the marinade by adding all the ingredients at once in a blender and processing to a smooth puree. Spread all over the chicken or pork, coating all sides. Cover and marinate in the refrigerator overnight. Grill.

Personal Notes:
Personal Notes:
This recipe for Jamaican Jerk is good with chicken or pork. The habanero chile peppers are very, very hot. If you don’t want it that hot, I would substitute jalapeños.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!