This recipe makes a single batch of Jamaican honey jerk marinade that you can use to marinate your chicken, pork, or seafood. This marinade is very hot and spicy so perfect for those that love extremely spicy foods.
The summer months are upon us which means more BBQs. If you’re having a BBQ then why not try some jerk marinade on your chicken.
This Jamaican jerk marinade is super spicy with delicious flavours that come from the combination of ingredients such as scotch bonnet, garlic, ginger and honey. The marinade uses lots of fresh ingredients many of which you will probably already have at home.
Though I mainly use it for chicken it also taste delicious when used on pork or seafood. When using it for chicken, I use it on wings, thighs or drumsticks and it taste so good.
If you love spicy foods especially spicy chicken then you must give this jerk marinade a try.
Ingredients for Honey Jerk Marinade
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
- Soy sauce - I use dark soy sauce for colour.
- Lime – use the juice from a whole lime.
- Vinegar - use white wine vinegar, apple cider vinegar or distilled vinegar.
- Oil – use any cooking oil of choice.
- Honey – use to sweeten the marinade.
- Seasonings and spices - salt, black pepper, ground nutmeg, ground cinnamon and all-spice (ground pimento).
- Chillies - use scotch bonnet chillies or habaneros.
- Onion – use a brown onion.
- Thyme – use fresh thyme for this recipe.
- Garlic – use fresh garlic cloves.
- Spring onions – also known as green onions.
- Ginger – use fresh root ginger.
How to Make Honey Jerk Marinade
1. To a small bowl, add the soy sauce, lime juice, white wine vinegar, oil and honey. Mix them together then add the salt, black pepper, ground nutmeg, ground cinnamon and all-spice. Mix well then set aside.
2. To a blender or food processor, add the scotch bonnet chillies, onions, thyme, garlic, spring onions and ginger. Pour in the mixture set aside earlier and process or blend until smooth. Use it to coat your chicken, pork or whatever you are using it for then allow to marinate overnight before cooking.
Recipe Tips
- The level of hotness will be determined by how many scotch bonnet chillies you use. If you prefer to reduce the spice then use fewer scotch bonnets. If you prefer it hotter then use more.
- If you follow a low carb diet just omit the honey.
Nutrition
Nutrition based on 1 serving - Calories: 108kcal | Fat: 9.4g | Saturates: 1.4g | Carbs: 4.8g | Sugar: 3.2g | Fibre: 1.3g | Protein: 0.8g | Salt: 1.23g
Storage
Store this honey jerk marinade in the fridge and use within 4 days
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Jamaican Jerk Marinade
Ingredients
- 2 tablespoon soy sauce dark
- 1 lime juice squeezed
- 50ml white wine vinegar
- 60ml sunflower oil
- 2 tablespoon honey
- 1 teaspoon salt optional
- 1 teaspoon black pepper
- 2 teaspoon ground nutmeg
- 2 teaspoon ground cinnamon
- 1 teaspoon all-spice or ground pimento seeds
- 4 - 6 scotch bonnet chillies
- 1 small onion chopped
- 4 sprigs thyme chopped
- 5 cloves garlic chopped
- 4 spring onions chopped
- 1 small piece ginger peeled and chopped
Instructions
- To a small bowl, add the soy sauce, lime juice, white wine vinegar, oil and honey. Mix them together then add the salt, black pepper, ground nutmeg, ground cinnamon and all-spice. Mix well then set aside.
- To a blender or food processor, add the scotch bonnet chillies, onions, thyme, garlic, spring onions and ginger. Pour in the mixture set aside earlier and process or blend until smooth. Use it to coat your chicken, pork or whatever you are using it for then allow to marinate overnight before cooking.
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