Chicken, Marinade -

A Simple Caribbean Jerk Marinade Recipe

A lovely sweet and spicy jerk marinade, which can be used on anything from a whole chicken to roast gammon, pork chops or anything on the BBQ. Basically, use at your own free will.

What You'll Need

  • 8 garlic cloves  
  • 5 shallots, peeled and roughly chopped
  • 1 large knob of ginger, peeled
  • 6 – 8 medium/hot chilli peppers (depending on taste)
  • 2tbsb ground allspice
  • 2tsp ground cinnamon
  • 1/2tsp ground cloves
  • 1/2tsp ground nutmeg
  • 3 bay leaves
  • 1 large handful of thyme sprigs, use leaves or 1tsp dried thyme
  • 65g dark muscovado sugar
  • Juice of 3 limes
  • 1tsp salt
  • Freshly ground black pepper
  • 1tbsp rum


  1. Place all the ingredients in a food processor and whiz until they form a smooth paste.
  2. Marinade you chosen cut in a fridge (ideally over night)
  3. Cook your meat covered with foil as required 
  4. The marinade will thicken during cooking.
  5. Baste your meat with the marinade and cook uncovered for the last 20 minutes so that it forms a sticky crust.


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