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Jerk marinade recipe

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Food writer Riaz Phillips shares his jerk marinade recipe with us: 'Everybody’s jerk seasoning is different. My recipe combines wet and dry ingredients for different textures and taste profiles. It's a real all-rounder: use it to pre-season a whole chicken, lamb steaks, pork chops, or vegetables before roasting or barbecuing'. See method

Makes 800-900ml
Take 20 mins
22 calories / serving
Vegan
Dairy-free

Ingredients

2 tsp ground cinnamon
2 tsp ground nutmeg
37g jar ground allspice
10g fresh thyme sprigs
3cm piece fresh ginger
2-3 Scotch bonnet chillies, to taste
150g brown onions, diced
5 garlic cloves, peeled
4 spring onions, chopped
45g brown soft sugar
1 tbsp sea salt flakes
120ml reduced-salt soy sauce
45ml rapeseed oil
60ml apple cider vinegar
60ml orange juice
120ml lager (optional)
1 lime, juiced

If you don't have brown onions, try using white, red or spring onions

Each serving contains

Energy
90kj
22kcal 1%
Fat
1g 1%
Saturates
0g 1%
Sugars
2g 3%
Salt
0.6g 10%

of the reference intake
Carbohydrate 2.7g Protein 0.2g Fibre 0.4g

Method

If you like a smoky flavour, tip the cinnamon, nutmeg and allspice into a frying pan and lightly toast over a low heat for 5 mins.
Add all the ingredients to a blender or food processor and blitz until everything is roughly blended but still with some texture. You want all the larger ingredients blitzed but you don’t want a watery consistency. Pour into a 1ltr sterilised jar* and keep in the fridge for up to 2 months.

*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.

See more BBQ marinades for summer