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Jerk Marinade

Use this Jerk Marinade along with our Jerk spice blend (dropping 8.23.21) for the best Jerk Chicken, Pork, or whatever you desire.


2 bunches of Green Onion, chopped

1 large Shallot, quartered

1 head of Garlic, cloves peeled

2 inch nub of Ginger, roughly chopped

5 sprigs of Thyme

3 Scotch Bonnets

2Tbsp of Allspice

1/2 Nutmeg, grated

1/4 cup Vinegar

1/4 cup Soy Sauce

1Tbsp Browning 

1Tbsp Brown Sugar

1Tbsp Worcestershire

1/4 cup Mango Orange Juice

1/2Tbsp Jerk spice blend

1tsp Salt

Juice of 1 Lime

1/4 cup of Oil


  1. Add all ingredients except for oil to a blender or food processor and blend until desired texture. Work in batches if necessary.
  2. Slowly drizzle in oil while blender is running.
  3. Pour into mason jar and spray a layer of oil on top to preserve.


  • Scotch Bonnets can be difficult to find in certain regions, especially the United States; feel free to substitute with habanero chilis.
  • We keep the seeds in our Scotch Bonnets for a really spicy kick; remove seeds to lessen the heat level.
  • Browning is a popular ingredient widely used in Caribbean cooking to add color to recipes; if you can't find browning, use Kitchen Bouquet.
  • To ensure this marinade stays fresh, be sure to spray a layer of oil on top after each use. This should keep in the refrigerator for at least a month. 




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