' Al Lago Wines - Jamaican Jerk Seasoning/Marinade

Jamaican Jerk Seasoning/Marinade

Recipe by Simone Lagomarsino


This is terrific and very pungent marinade for jerk chicken, pork, or beef!

At a Glance

Prep Time: 20 minutes
Serves: Multiple Meal Preparations


It is important to have a food processor to make this recipe to achieve the desired consistency of the marinade.



1 ½ tablespoons of All Spice Whole Berries, coarsely ground




½ cup of Pineapple Juice

2 tablespoons of Worcestershire Sauce

½ teaspoon of Ginger, minced

3-4 cloves of Garlic, minced

4-6 Scotch Bonnet Peppers, finely chopped (more or less, based on your desired spice level) 

1 teaspoon of Ground Thyme

½ teaspoon of Cinnamon

1 teaspoon of Nutmeg

1 bunch of Scallions (Green Onions), coarsely chopped

½ of a White Onion, coarsely chopped

2 tablespoons of Soy Sauce

1 tablespoon of Cider Vinegar

1 teaspoon of Salt

1 teaspoon of Black Pepper, freshly ground



Excluding the white and green onions, put all of the remaining ingredients into a food processor (or blender) and process them until all of the ingredients are integrated.  Pour them into a bowl and add the onions.  Mix thoroughly.  You may store in a jar in the refrigerator. 


Serving Suggestion:

We use this marinade when we make our delicious, grilled, Jamaican Jerk Chicken recipe, which you can access here.


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