Jerk Marinade

"Excellent for grilling chicken or pork tenderlion."
 
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photo by Lynn in MA photo by Lynn in MA
photo by Lynn in MA
photo by Lynn in MA photo by Lynn in MA
Ready In:
20mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Blend all ingredients in blender until smooth.
  • Marinate desired meat in plastic zipper bag for 1 day in the refrigerator.

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Reviews

  1. Totally agree with Walt P. It GREW on us. Don't let the sour taste of the "raw" marinade put you off. It carmelizes when cooked and is delicious. I grilled a pork tenderloin over a low fire on a spit for 1 1/2 hours and it was perfection. I served with black beans mixed with onions and tomatoes, and rice, with a simple side salad. We ate every bit and the leftovers will make great Cuban Pork sandwiches for dinner tonight.
     
  2. Wow. This is an excellant recipe to use as a base. Tried not to change it at all but couldn't get any Habanero peppers so I used Jalapeno peppers and a few shakes of Chile Pepper Flakes to get the burn. Other than that, I found no reason to change the recipe. The family found the flavor really grew on us and once we started eating, we couldn't stop. We doubled the recipe to marinate 12 boneless, skinless chicken breasts. It fed 4 adults and 1 child with no hoped for leftovers for the next day. The Jerk Chicken went great with Dirty Rice. We couldn't think of any spectacular changes to the recipe other than to try orange juice in place of the lime juice in the future, just because we'd seen it in another recipe.
     
  3. Wouldn't change a thing!
     
  4. Excellent! Just like what I tasted in Jamaica.
     
  5. I made this the other night and just had to write a review. My husband and I love spicy and since we visited Jamaica several years back have been looking for a good, authentic jerk recipe. This is out of this world!! we felt like we were back on the island!! Thank you so much for sharing this!!
     
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Tweaks

  1. Wow. This is an excellant recipe to use as a base. Tried not to change it at all but couldn't get any Habanero peppers so I used Jalapeno peppers and a few shakes of Chile Pepper Flakes to get the burn. Other than that, I found no reason to change the recipe. The family found the flavor really grew on us and once we started eating, we couldn't stop. We doubled the recipe to marinate 12 boneless, skinless chicken breasts. It fed 4 adults and 1 child with no hoped for leftovers for the next day. The Jerk Chicken went great with Dirty Rice. We couldn't think of any spectacular changes to the recipe other than to try orange juice in place of the lime juice in the future, just because we'd seen it in another recipe.
     

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