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Sauces, Dips & Marinades

Lower-Sodium Homemade Jerk Marinade

A jerk profile driven by allspice, thyme, Scotch bonnet, scallion, lime, ginger, and warm spices rather than excess salt.

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What you need

Ingredients

  • 4 scallion roughly chopped
  • 4 clove garlic
  • 1 each Scotch bonnet pepper
  • 1 tbsp fresh grated ginger
  • 2 tbsp fresh thyme leaves or 2 tsp dried thyme
  • 2 tsp ground allspice
  • 1 tsp black pepper
  • 0.5 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp ground cloves
  • 2 tbsp fresh lime juice
  • 2 tbsp apple-cider vinegar or white vinegar
  • 1 tbsp olive oil
  • 2 tsp Brown Sugar or Honey
  • 0.5 tsp table salt to start
  • 1 tsp smoked paprika
How to make it

Directions

  1. Blend all ingredients into a thick paste.
  2. Coat chicken or pork thoroughly. Refrigerate at least 4 hours; overnight gives deeper flavor.
  3. Grill, roast, or air-fry the meat until safely cooked.
  4. Taste the cooked result before changing the salt level in future batches; increase heat, lime, allspice, or thyme first.
Make it work better

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