Jamaican Jerk Spice Wet Marinade

I love wet marinades and this one is special! It encapsulates all the great flavors of Jamaican cuisine. Our Healthy On You® No Woman No Spice Jamaican Jerk Spice rounds out the flavors and kicks up the heat. I use this marinade on chicken, pork and fish.


Makes 8 servings

  • 1 medium
    onion, quartered
  • 2
    scallions white and green parts + more for garnish
  • 3 cloves
    garlic, crushed
  • 1
    scotch bonnet pepper, seeded
  • 1 tbsp
  • ¼ cup
    coconut sugar or brown sugar
  • 1
    thumbnail-size piece of ginger, peeled
  • 8-10
    whole allspice berries
  • 2 sprigs
    fresh thyme
  • ¼ cup
    soy sauce
  • ½ tsp
    kosher salt


  1. Add all ingredients into a food processor and blend for 15-30 seconds. Stir well and store in a mason jar and refrigerate.
  2. Makes approximately 1½ cups of marinade. Note: This is a great base recipe. You can also add 2 tbsps of dark rum and 2 tsp apple cider vinegar to give it even more depth. Add more scotch bonnet peppers or No Woman No Spice to make it spicier.
Samantha Binkley