Sandals Secret Jerk Marinade Recipe From The Jerk Shack

If there was a single food synonymous with Jamaican cuisine it would be jerk. Its bold flavor can be applied to almost any meat to make it a savoury delight that will have your mouth watering in seconds. At Sandals our Jerk Shack chefs have perfected the recipe so that you do not have to, and if you have ever been to Sandals, you know just how delicious this marinade is. Follow these simple steps to jerk perfection, and enjoy every finger-licking morsel in the comfort of your own home.

Serves 4; Makes 1 ¼ Cups


1 tablespoon stemmed & finely chopped Scotch Bonnet pepper (about 1 pepper)
2 tablespoons stemmed fresh thyme
1 tablespoon freshly ground allspice (not too fine)
2 tablespoons chopped fresh ginger
¾ cup finely chopped onion
1 tablespoon finely chopped garlic
1 ½ cups finely chopped scallions (using the white and the green parts)
½ teaspoon freshly ground black pepper
¼ cup soy sauce
¾ cup vegetable oil


Place all ingredients in food processor except soy sauce and oil.
After finely minced or pureed, place in mixing bowl and add soy sauce and oil.
Store in glass jar or clay pot.

For Meats (chicken, turkey, beef, pork)

Place the meat in the marinade and let sit overnight.
Remove meat from the marinade and grill at a low temperature until cooked through.

For Seafood (fish, lobster, shrimp)

Place the fish or seafood in the marinade for one hour only. Do not overmarinate or it will break down the fibers in the fish and seafood, resulting in a mushy consistency when cooked.
Remove from the marinade and grill at a high temperature until cooked through.

Chef’s Note: A great deal of jerk’s flavor comes from pimento wood smoke. For the most authentic jerk flavor without pimento wood, soak ¼ cup whole allspice berries in water for at least 1 hour (preferably overnight). Sprinkle over the coals or flames of the grill right before cooking, and be sure to close the lid to trap the smoky flavor.

Time to start cooking!

Now you have everything you need to get started, there's only one thing left to do. Cook it! Mastering this recipe is easy, and after making this once, you are likely to make it over and over again. Try it on lots of different things and see what you like best, but likely you will love them all. Happy eating!

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Kylie Morrow

About Kylie Morrow

Born on the tropical island that is Saint Lucia affords a never-ending source of inspiration. In the past 13 years, Kylie loved to work with various newspapers, magazines and blogs in the Caribbean.