CAROLINA JERK MARINADE & SAUCE
A Jamaican Jerk inspired recipe utilizing Foxy Teriyaki.
Born in the 17th century through a fusion of techniques from the Taíno (Indigenous people of the Caribbean Greater Antilles and Bahamas before Columbus) and the resilience of the Maroons (escaped enslaved people), Jamaican jerk, is a bold style of cooking that is both a seasoning method and a cultural symbol. Jerk was originally a survival method used to preserve and flavor wild game in the island’s mountainous interior. The signature profile of authentic jerk lies in its "holy trinity" of ingredients:
Scotch Bonnet Peppers: Providing a fiery, fruity heat that is distinctively Caribbean.
Pimento (Allspice): The only spice native to Jamaica, offering warm, clove-like aromatic depths.
Fresh Thyme: Adding an earthy backbone to the blend.
Balanced with scallions, ginger, garlic, and warm spices like cinnamon and nutmeg, this marinade creates a complex harmony of sweet, smoky, and spicy notes. While honoring the fiery soul of traditional Jamaican jerk, we’ve introduced a few signature ingredients to create a unique twist that remains every bit as bold and addictively delicious!
SCOTCH BONNETS
MARINADE
4-5 scotch bonnet peppers
1 white onion
3-4 rough chopped scallions
4-5 garlic cloves
7 sprigs of fresh thyme
1 1/2 tbsp pimento (allspice)
1 tsp black peppercorns
1 tsp white pepper
1 1/2 tsp sea salt
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp cumin
1 tsp smokey paprika
1 1/2 tsp ground mustard
2 tsp coriander seed
2 tbsp minced ginger
1/8 cup white vinegar
1/4 pineapple juice
1 lime squeezed
2 tbsp olive oil
1/4 cup FOXY TERIYAKI
SAUCE
1 cup jerk marinade
1/2 cup ketchup
3/4 cup pineapple juice
1 cup FOXY TERIYAKI
3 tbsp olive oil
1 scotch bonnet (Optional)
Kitchen Tools Needed: Food Processor, Blender, & Spice Grinder
To start the marinade, take your white onion and give it a rough chop and place in a blender. Give it few pulses to break it down a bit before adding the remaining ingredients.
For the pimento (allspice), black peppercorns, and coriander seed you will need to grind these up in your spice grinder. I, personally, use a KRUPS Silent Vortex Electric Grinder but use whatever feels best for you. For the fresh ginger, peel and mince in the food processor or mince by hand.
After you have added all your ingredients to the blender, begin pulsing and you want to end up with a slightly choppy marinade like the bowl on the left. (See below) You do not want a puree. Once you get the desired consistency, you’re all set.
Before you marinade any meat, put aside a cup of the marinade for the jerk sauce (Bowl on the right below). In a 2 qt. sauce pan, add the marinade, ketchup, pineapple juice, Foxy Teriyaki, and olive oil. Bring to a simmer over medium high heat, stirring occasionally, and reduce down for approximately 15 minutes.
After a few minutes of simmering, have a taste to test the spiciness. Adding all these ingredients to your marinade will knock the heat down a little bit. If you would like to bring the heat back up, throw a scotch bonnet in the food processor and add small increments until you reach your desired spiciness.
Now that your all set with the jerk marinade and jerk sauce, LET’S DO SOME COOKIN’! Throw some chicken or pork in a container or freezer bag with some Carolina Jerk and place in fridge for 30 minutes to 24 hours then fire up the grill or smoker. An ideal grill temperature for chicken is 375- 400°F (190-204°C) and for pork, a temperature of 400-450°F (190-230°C). Jamaicans typically use a unique hybrid method that combines grilling and smoking rather than choosing one over the other. Authentic jerk is defined by the use of pimento wood (allspice wood), which provides a specific aromatic smoke that is essential to the flavor. For me, personally, I prefer grilling over smoking so I won’t go into depth about smoking techniques but I do know smoking is a low and slow process in regards to temperature and cooking time.
Once you get a nice char, baste the meat with the jerk sauce until the meat reaches it’s recommended internal temperature.
For chicken, an internal temperature of 165°F (74°C) is recommended. For dark meat, higher temperatures of 175°F (79°C) - 185° (85°C) is best to retain tenderness and succulence. For pork, an internal temperature of 145°F (63°C) is recommended followed by a 3 minute rest.
