The Recipe · No.753 · Jerk Marinade

Jerk Marinade, and Where to Source It

Scotch bonnet and whole allspice are what make it jerk, and both need to be the real thing: bonnets for the fruity fire and allspice berries ground fresh for the deep, clove-like perfume. Ground pre-milled allspice and a milder chili leave it flat and one-note.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep15 min
Cook0 min
Makesabout 1.5 cups
CuisineJamaican
Cook it with
GrillNo-cook
Part One
The Ingredients — and where to get them
Scotch bonnet chilies
The signature fruity heat; use whole with seeds for real fire. Fresh, bought local.
5
Local / market
Whole allspice
Ground fresh for the woody, clove-like scent that names the marinade.
2 tbsp
Source it →
Scallions and thyme
The fresh herbal body; a whole bunch of scallion and plenty of thyme. Bought local.
1 bunch
Local / market
Garlic and ginger
Pungent aromatics that anchor the paste. Fresh.
to taste
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Soy sauce and lime
Soy for salt and moisture, lime to cut the dense spice. Naturally brewed soy is best.
1/4 cup each
Source it →
One list, with a link to where to buy each one.
Part Two
The Method
  1. Grind the allspiceGrind whole allspice to a coarse powder so it is fresh and fragrant.
  2. Prep the aromaticsRoughly chop the scallions, garlic, ginger, and scotch bonnets for the blender.
  3. BlendBlend everything with the soy, lime, thyme, and a little brown sugar into a thick, dark paste.
  4. MarinateRub deep into chicken or pork and marinate at least a few hours before grilling.
Part Three
The Toolkit

Blender · Spice grinder · Chef's knife

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