This jerk chicken marinade is packed with bold Caribbean flavors, bringing the perfect balance of heat, smokiness, and spice to your chicken. Made with a blend of fresh herbs, fiery peppers, warm spices, and a hint of sweetness, this marinade infuses every bite with authentic jerk flavor. Whether you’re grilling, baking, or air frying, this marinade will take your chicken to the next level!
Table of Contents
Jamaican Jerk Cooking
Jerk cooking is native to Jamaica. Meat is either dry-rubbed or marinated with wet ingredients (or a combination of both as I prefer in this recipe) in jerk spices. The style of cooking is popular throughout the Caribbean and West Indies. The meat is typically cooked over coals in a pit.
The main ingredients usually include scotch bonnet peppers and allspice. Scotch bonnet peppers can be really hard to find in the US, so you typically have to use a substitute. Other common ingredients include cinnamon, nutmeg, sugar or sweetener, thyme, garlic, and ginger.
Key Ingredients
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Ground Cinnamon
- Ground Allspice
- Ground Ginger
- Ground Nutmeg
- Brown Sugar or Sweetener
- Smoked Paprika
- Garlic Powder
- Ground Thyme
- Onion Powder
- Pineapple Juice
- Soy Sauce (Liquid Aminos or Coconut Aminos)
- Scotch Bonnet Pepper or Habanero Pepper
- Lime Juice
- Ginger
Tips & Suggestions for Making the Best Jerk Chicken Marinade
- Fresh Herbs Make a Difference – Feel free to use fresh thyme instead of dried for a more aromatic flavor.
- Don’t Skip the Allspice – This is a key spice in jerk seasoning. It adds warmth and depth to the marinade.
- Sweet + Spicy Balance – Brown sugar, honey, or pineapple juice balances the heat and enhances the smoky flavors.
- Use Fresh Garlic (instead of powder if you want more flavor) and Ginger – They add a punch of flavor that powdered versions just can’t match.
- Blend for the Best Texture – A smooth, well-blended marinade ensures even coating and deep flavor penetration.
- Taste Before Marinating – Adjust heat, sweetness, and acidity before adding the chicken.
- Let It Rest – If possible, let the marinade sit for 15-30 minutes before using so the flavors meld.
Is it Spicy?
Jerk does have a kick to it. The dish is traditionally prepared using scotch bonnet peppers (often called Caribbean red peppers). They are almost impossible to find in the United States. Scotch bonnets have a heat rating of 100,000–350,000 Scoville heat units (the measurement of the heat of chili peppers), which is similar to habanero peppers, making it a close substitute.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
These peppers are hotter than poblano, serrano, and cayenne peppers. If you don't like spicy dishes, feel free to modify the servings used or substitute for a pepper that is less hot. The recipe calls for 1 habanero, you can always use half, ¼th, etc.
Is it Sweet?
As written, the recipe is more middle of the road. It has a hint of sweetness from pineapple juice and ½ tablespoon of brown sweetener or sugar. If you are looking for sweet shrimp, add additional brown sugar or sweetener to suit your taste.
I love to eat jerk dishes with fresh pineapple. That adds an additional touch of sweetness to the meal.
How to Store the Marinade/How Long Will it Last
You can store the marinade tightly covered and sealed for up to a week in the fridge.
Use the Marinade on These Recipes
Jerk Shrimp
Jerk Chicken Thighs
Air Fryer Frozen Wings
More Homemade Seasoning and Spice Blend Recipes
Homemade Jerk Rub and Seasoning
Homemade Blackened Seasoning
Homemade Chili Seasoning
Homemade Ranch Seasoning
Homemade BBQ Seasoning and Rub
Homemade Taco Seasoning
Homemade Burger Rub and Seasoning
Jerk Chicken Marinade
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ½ tablespoon brown sugar or sweetener
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried or ground thyme
- ½ teaspoon onion powder
- salt and pepper to taste
- 1 habanero Authentic Jerk uses scotch bonnet peppers. If you have access to these feel free to use them. Habanero is a close substitute
- 1 tablespoon soy sauce Can substitute liquid aminos or coconut aminos.
- 1 tablespoon fresh lime juice
- ¼ cup pineapple juice
- 1 teaspoon fresh ginger You can use ¼ teaspoon of ground ginger.
Instructions
- Add all of the jerk spices, habanero, soy sauce, pineapple juice, lime juice, liquid smoke, and ginger to a blender or food processor. Blend until the mixture is well combined. I typically add the ingredients to a bowl and combine using a hand immersion blender.
Notes
- The marinade makes enough to use for 1 pound of meat or seafood.
- Avoid touching the marinade with your hands or wear gloves, especially if you have to touch your eyes, wear contact lenses, etc.
- Jerk does have a kick to it. The dish is traditionally prepared using scotch bonnet peppers (often called Caribbean red peppers). They are almost impossible to find in the United States. Scotch bonnets have a heat rating of 100,000–350,000 Scoville heat units (the measurement of the heat of chili peppers), which is similar to habanero peppers, making it a close substitute.
- These peppers are hotter than poblano, serrano, and cayenne peppers. If you don’t like spicy dishes, feel free to modify the servings used or substitute for a pepper that is less hot. The recipe calls for 1 habanero, you can always use half, ¼th, etc. You can make it less hot by omitting the seeds.
- The recipe has a hint of sweetness from pineapple juice and ½ tablespoon of brown sweetener or sugar. If you are looking for sweet shrimp, add additional brown sugar or sweetener to suit your taste.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Kiya says
I use this for more than just chicken. Works great for shrimp and in chili, too.
staysnatched says
Great ideas!