Jerk Marinade

I love this Caribbean marinade!  Full complex flavor for the perfect star of a Caribbean themed menu. This is great to marinade chicken or mix with rice.

Jerk Marinade - The Kitchen Bistro


  • 1/2 white onion
  • 3 Scallions (green onions)
  • 3 fresh garlic or 2 TB garlic powder
  • 1 TB Dried thyme
  • 1.5 tsp Ground sage
  • 1 TB Ground allspice
  • 3/4 tsp Ground nutmeg
  • 3/4 tsp Ground cinnamon
  • 1.5 tsp Ground black pepper
  • 1/4 tsp Cayenne pepper (or none)
  • 2 tsp Salt
  • 1/4 cup Olive oil
  • 1/4 cup Soy sauce
  • 3/4 cup White vinegar
  • 1/2 cup Orange juice
  • Juice of 1 lime
I make this full batch either chopped up finely or whizzed in a blender.
I usually just omit the cayenne pepper because the regular black pepper makes the marinade already spicy, a nice kick!  This is great to keep in the freezer which I do.

Use 4-6 chx breasts for the full batch or at your leisure, however much you desire
If marinating chicken, let sit for half a day – full day for maximum flavor
I like Jerk Chicken Sandwiches with toasted ciabatta bread, cheese, mayo, lettuce, and the marinated roasted chicken
Roasted chx – 350 degrees, 20 min, a semi thin piece (I cut a chicken breast in half long ways, like butterflying but cutting through)

Mix with brown rice for Caribbean flavor

This is also great to make big batches of and stick in the fridge or freezer in personal bags to have at your command
A lot of times I find myself not having every single one of these spices on hand at the same time; the marinade will still taste good

Jerk Chicken - The Kitchen Bistro

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