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Jerk marinade recipe
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2 ratings
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
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
If you don't have brown onions, try using white, red or spring onions
Each serving contains
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Energy
90kj
22kcal
1%
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Fat
1g
1%
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Saturates
0g
1%
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Sugars
2g
3%
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Salt
0.6g
10%
of the reference intake
Carbohydrate 2.7g
Protein 0.2g
Fibre 0.4g
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.
*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.
See more BBQ marinades for summer