Jerk marinade recipe
Created by The Tesco Recipes team
Food writer Riaz Phillips shares his jerk marinade recipe with us: 'Everybody’s jerk seasoning is different. My recipe combines wet and dry ingredients for different textures and taste profiles. It's a real all-rounder: use it to pre-season a whole chicken, lamb steaks, pork chops, or vegetables before roasting or barbecuing'.
See method- Makes 800-900ml
- Take 20 mins
- 22 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 2 tsp ground cinnamon
- 2 tsp ground nutmeg
- 37g jar ground allspice
- 10g fresh thyme sprigs
- 3cm piece fresh ginger
- 2-3 Scotch bonnet chillies, to taste
- 150g brown onions, diced
- 5 garlic cloves, peeled
- 4 spring onions, chopped
- 45g brown soft sugar
- 1 tbsp sea salt flakes
- 120ml reduced-salt soy sauce
- 45ml rapeseed oil
- 60ml apple cider vinegar
- 60ml orange juice
- 120ml lager (optional)
- 1 lime, juiced
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 90kJ 22.0kcal
- Fat
- 1g
- Saturates
- 0g
- Salt
- 0.6g
- Sugars
- 2g
of the Reference intake
Carbohydrate 2.7gProtein 0.2gFibre 0.4g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- If you like a smoky flavour, tip the cinnamon, nutmeg and allspice into a frying pan and lightly toast over a low heat for 5 mins.
- Add all the ingredients to a blender or food processor and blitz until everything is roughly blended but still with some texture. You want all the larger ingredients blitzed but you don’t want a watery consistency. Pour into a 1ltr sterilised jar* and keep in the fridge for up to 2 months.
- See more BBQ marinades for summer
*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
