Caribbean Jerk Marinade

Store in an airtight container in the refrigerator. Homemade versions may have a shorter shelf life. Always check for spoilage before use.

For best flavor, marinate meats for at least 4 hours, or preferably overnight.

Adjust the amount of scotch bonnet pepper (or other hot pepper) to control the spice level.

Jerk marinade can also be used as a finishing sauce or condiment.

Traditionally, jerk is cooked over pimento wood for a smoky flavor, but grilling or broiling works well at home.

Grilled chicken or pork

Fish (snapper, mahi-mahi)

Shrimp

Vegetables (plantains, bell peppers, corn)

Rice and peas

Fried plantains

Coleslaw

Not marinating long enough, resulting in less flavor penetration.

Using too much salt, as many jerk marinades already contain soy sauce or other salty ingredients.

Overcooking marinated items, which can lead to dryness, especially with lean meats.