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!

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

2 tbsp olive oil

1/4 cup FOXY TERIYAKI

SAUCE

1 cup jerk marinade

1/2 ketchup

3/4 cup pineapple juice

1 cup FOXY TERIYAKI

3 tbsp olive oil

1 scotch bonnet

To start, 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