Lil Portie's Jerk Marinade

This is the classic jerk marinade. I personally cannot conjure up another recipe that's so quintessentially perfect for grilling meats and vegetables. 

This jerk flavour lends its utility to pork, chicken and seafood and vegetables can marry with this flavour - like aubergine and jackfruit.

  1. Blend all ingredients together in a food processor

Nick says:

I don't usually add salt as the soy sauce has a high sodium composition

You can play around with this recipe; rules are always made to be broken! If you like more spice throw in some bonnets. If you want more sweetness add more sugar. I love trying out different sugars to balance the heat e.g. molasses, cane sugar, palm sugar and different aromatic vinegars that give that initial tang


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  • 1 large onion
  • 3 spring onions
  • 4 garlic cloves
  • 50g ginger peeled and chopped
  • 2 TBSP of coconut sugar/brown sugar
  • 100ml dark soy sauce
  • 1 TBSP of all spice
  • 1 TSP thyme 
  • 1/4 TSP nutmeg
  • 1/2 TSP cinnamon
  • 1/2 TSP freshly cracked black pepper
  • Juice of 1 lime
  • 5oml Thyme Vinegar
  • 1 Scotch bonnet pepper - you can also use habaneros or regular chillis if scotch bonnets are unavailable