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.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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.
