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Jerk marinade recipe

Jerk marinade recipe

2 ratings

Created by The Tesco Real Food team

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

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

  1. 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.
  2. 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

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