Jerk Marinade

This recipe is amazing for whole chicken, wings, drums, thighs, bone in breasts!  My favorite is to get chicken drumsticks and french them into “Lolipop wings” and marinate them overnight or up to 2 days, then bbq them. Eat them as is when they come out or toss them in another sauce; I love honey ginger glaze.
You can also try the jerk spice rub over potatoes, corn on the cob, shrimp, pork butt or fish!


  • 2 tablespoons jerk seasoning / rub (1 tbsp onion powder, 1 tbsp garlic powder, 2 tsp cayenne pepper, 2 tsp salt, 2 tsp black pepper, 2 tsp dried thyme or 1 tsp ground thyme, 2 tsp brown sugar, 1 tsp ground allspice(pimento), 1 tsp dried parsley, 1 tsp paprika, ½ tsp hot pepper flakes, ½ tsp ground cinnamon, ½ tsp nutmeg, ½ tsp ground clove, ¼ tsp cumin )
  • 8 green onions, root trimmed off
  • 8 garlic cloves
  • 2 limes, juiced
  • 1/2 batch cilantro
  • 1 inch piece fresh ginger, peeled and rough chopped
  • 1 tablespoon salt
  • 1 tablespoon fresh thyme
  • 1 tablespoon ground fresh allspice
  • 1 jalapeño, or scotch bonnet or habanero
  • 3 tablespoons sugar
  • 2 tablespoons honey
  • 1 tablespoon molasses
  • 1/4 cup soy sauce
  • 1 cup vegetable oil
  • 1/2 cup water


  • Clean and remove the roots from the green onions; remove the stem of the jalapeno or pepper of choice, removing the seeds is not necessary. Jalapeños are easily accessible, but if you want a more authentic Caribbean feel, shoot for the scotch bonnet or the habanero. Rough chop the onions and peppers and add to a blender. 
  • Use a mortar and pestle or spice grinder to grind up fresh allspice berries. Using fresh allspice adds a better flavour but isn't necessary. If you have ground allspice laying around use it!
  • Toss all  the remaining ingredients into the concoction and blend them until thoroughly mixed and a fragrant liquid has formed. If you have an immersion blender you can add the ingredients to a deep bowl and use the stick blender if you choose. 
  • Check for seasoning and salt before adding anything to the marinade. It should be sweet and spicy with a kick of heat and salt. A very distinctive “island-y” flavor which is great for wood burning ovens!