This homemade Jerk Marinade recipe is so simple and flavorful, full of Jamaican spices. Comes together in minutes and is great with chicken, steak, pork, or shrimp!

Jamaican Jerk Marinade Recipe

Years ago during my college days, one of my roommates was Jamaican. And man, could he cook! He was a way better roommate than the other ones who were loud, left their crap everywhere, and never cleaned.

The dishes he would make somewhat regularly that I remember were curry chicken, rice and peas, banana fritters, and jerk chicken. And he always – ALWAYS – made a fresh batch of jerk seasoning and jerk marinade.

What are Jamaican Flavors?

The flavors are deep and complex, and almost hard to describe. Allspice, cinnamon, thyme, cayenne pepper, and ginger are not spices I would ever think to pair together, but somehow they just work beautifully. A great combination of spicy and subtle sweetness.

I can’t remember how he made his jerk marinade, so I just sort of guessed, tasted, and adjusted until it reminded me of his. For my Jerk Marinade recipe, I also added onion, jalapeno, lime juice, soy sauce, brown sugar, and some other spices. No, this is not authentic, but it has that great Jamaican jerk flavor and is super easy!

Why is it Called Jerk?

Jerk is a style of Jamaican cuisine that refers to a way meat, fish, or vegetables is seasoned and cooked. The cooking style typically uses a marinade or paste that includes pimento (often called allspice), and scotch bonnet peppers (also known as habenero.)

According to most food historians, jerk is a Spanish word that comes from the Peruvian word charqui, which describes dried strips of meat like what we call “Jerky” in the U.S. The word originated as a noun and then evolved into a verb as in “Jerking” which meant to poke holes in the meat so the spices could seep through. Jerk cooking expert and native Jamaican, author Helen Willinsky, says that the name Jerk might also have something to do with the turning of the meat in the marinade or from the way some folks will just jerk a strip from the roast on the BBQ.

Ways to Use It

A couple of my favorite ways to use this jerk marinade is in these Steak Lettuce Cups and these Turkey Burgers. You could also use this marinade on shrimp or vegetables. It lends such amazing flavor to all these dishes!

Proper Storage

Keep any leftover marinade stored in a glass jar, fastened with the lid, in the refrigerator for up to 5 days. It’s normal for the oil to separate during storage – just shake the jar to incorporate everything again. It’s also normal for it to solidify a bit. If your dressing does firm up, let it sit at room temperature for about 30 minutes and then shake to incorporate again.

More Homemade Dressing Recipes

• Chipotle Honey Vinaigrette
• Thousand Island Dressing
• Salsa Ranch Dressing
• Greek Salad Dressing
• Ranch Dressing
• Cilantro-Lime Dressing

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!