Jerk Seasoning – Caribbean Trio #2

Caribbean Jerk Marinade[donotprint]The second recipe in my Caribbean trio is a jerk marinade — purely and deliciously Jamaican. The herb and spice combination is close to what an island local would put together, minus the hot chiles. If you have ever been curious about making jerk at home, this simple recipe is worth a try. It’s versatile and as easy as twisting off a few caps, so don’t be intimidated by the list of ingredients. Cook on the outside grill or kitchen stovetop.  Jerk flavors are delicious with chicken (thighs, breasts, legs); pork (chops, tenderloin, ribs); or fish (tilapia, halibut, salmon). Double the recipe if using more meat or fish than is called for in the recipe. Numero tres in my trio?  Puerto Rican sofrito rice.[/donotprint]

Caribbean Jerk Marinade

Makes 3/4 cup marinade (enough for 1-1/2 lbs pork, chicken or fish)

1/4     cup seasoned rice vinegar
2         Tbsp. vegetable oil
2         Tbsp. soy sauce
1         Tbsp. packed brown sugar
2         tsp. ground allspice
1         tsp. dried thyme
1         tsp. ground ginger
1/2     tsp. garlic powder
1/2     tsp. cayenne pepper (less if you prefer)
1/4     tsp. black pepper
1/4     tsp. salt
1/4     tsp. ground nutmeg

Combine all ingredients in a small bowl or 1-cup measuring cup; stir well to dissolve brown sugar and smooth out lumps. Pour over fish, chicken or pork. Marinate in the refrigerator: Fish 4-8 hours depending on thickness. Pork and Chicken 24 to 48 hours depending on thickness. Turn at least once while marinating. To cook, drain marinade and discard. Grill, broil or pan fry.

Recipe by Rita Held    Photos by Suzanne Carreiro
Caribbean Jerk Marinade

2 thoughts on “Jerk Seasoning – Caribbean Trio #2”

  • Just made this tonight! Delicious! Funny thing is until now, I never stopped to think “what is jerk seasoning?” Well, now I can make my own! Thanks! I just wished I had ingredients for that salad to accompany…

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