A jerk marinade is the perfect way to bring a burst of flavour to your bbq or dinner.
It’s a sticky, sweet, spicy and just plain TASTY flavouring for meat - usually chicken. But you can also use it to flavour vegan alternatives, like tofu, if you want. It’s SO delicious but easy once you know how, making it the ultimate way to impress your friends. Check out our development chef Collin Brown's jerk marinade recipe!
Ingredients
Everyone’s jerk marinade recipe is a little bit different so don’t be afraid to add your own personal twist to taste, or change things up a little bit if you haven’t got all the ingredients. You don't have to worry about getting measurements exact - rough amounts is completely fine here.
A blender or food processor
Something delicious to marinate!
A handful of the following, roughly chopped:
Spring onion
Scotch Bonnet (stems, seeds, everything!)
Onion
All spice (whole or ground)
Fresh Thyme
Garlic
Ginger
Then a good tablespoon or so of
Nutmeg
Paprika
Dried basil
Dried parsley
Chilli powder
Cumin
METHOD
Turn up the TUNES! Cooking without music is no fun at all. Head to our Spotify for some playlists to bring your kitchen to life.
Ok, now we’re ready. Roughly chop your fresh ingredients
Throw it all into a blender and fill up to the top of the ingredients with water
Whizz for a couple of minutes or until it’s a nice smooth consistency.
Add your dry herbs and spices to the mix and stir!
All that's left is to rub over chicken or your chosen food to marinate and leave for at least 3 hours so the flavours really get to work. We like to leave our chicken for 24 hours overnight in the fridge – but can you wait that long?
