Katie cooks

Jerk Marinade

If you fancy having a go at your own jerk marinade from scratch you'll find it's really not as difficult as you think. A good jerk marinade should be a perfectly balanced seasoning not just scotch bonnet heat!

Be careful handling the scotch bonnet chilli, use gloves where you can as it tends to get under you nails and can be irritating if you don't wash it off properly!



Makes enough to marinate 6 chicken thighs.


2 garlic cloves, peeled and roughly chopped

Thumbsized piece of ginger, peeled and grated

2 spring onions, roughly chopped

Leaves from 4 sprigs of fresh thyme

1tbsp brown sugar

2tsp ground allspice

1tsp grated nutmeg

1/2tsp ground cinnamon

Juice of 1/2 a large orange

Juice of half a lime

1 scotch bonnet chilli, stalk removed... WARNING please use gloves when handling these chilli's, prep this last and then use a new chopping board for any other prep.

2tbsp cider vinegar

2tbsp olive oil

1/2tsp salt and pepper


Blitz all of the jerk ingredients together.

For best results leave to marinade on chicken or pork for at least an hour, over night in the fridge if possible.

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