Jamaican Jerk Recipe

Toast and grind allspice (if using whole berries)

Heat a small dry skillet over medium heat. Add allspice berries and toast, shaking the pan, until fragrant (1–2 minutes). Transfer to a spice mill or mortar and pestle and grind to a powder.

In a food processor or high-speed blender, combine chopped scallions, thyme leaves, garlic, chopped ginger, toasted ground allspice, ground cinnamon, grated nutmeg, brown sugar, soy sauce, lime juice, olive oil, red wine vinegar, scotch bonnet (start with half if you want milder heat), kosher salt, and black pepper. Pulse until a coarse, saucy paste forms. Scrape down sides as necessary.

If the marinade is too thick to blend smoothly, add water 1 tablespoon at a time (up to the listed amount) until it reaches a thick sauce consistency that will coat protein evenly. Taste carefully (use a clean spoon) and adjust seasoning: more salt or soy for savoriness, more lime for brightness, or more brown sugar for balance.

Reserve about 1/4 cup of the marinade in a separate container for basting during cooking. This reserved portion should not come into contact with raw protein again once set aside.

Pat the protein dry with paper towels. If using chicken, score the skin lightly or make a few small slits so the marinade penetrates. If using pork, trim excess fat and make shallow slashes. If using shrimp, leave shells on for grilling flavor or peel as preferred and make small cuts to help marinade absorb.

Place the protein in a resealable plastic bag, shallow dish, or container. Pour enough marinade over the protein to evenly coat (for 1 lb this will be ~1/3 to 1/2 cup). Massage the marinade into the meat. Seal or cover and refrigerate at least 2 hours, preferably overnight (6–12 hours) for best flavor. If marinating overnight, remove from refrigerator 30–45 minutes before cooking to come toward room temperature.

Grilling (authentic char and smoke)

Preheat grill to medium-high (about 400–450°F / 200–230°C). Oil the grates. Remove protein from marinade, letting excess drip off. Place protein on the grill over direct heat. For chicken thighs/drumsticks: grill 6–8 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. For bone-in pork: grill 10–12 minutes per side until internal temp reaches 145–160°F (63–71°C) depending on cut. For shrimp: grill 2–3 minutes per side until opaque and firm.

During grilling, baste once or twice with the reserved 1/4 cup marinade (do not baste with marinade that has touched raw meat). Move protein to indirect heat if exterior is browning too quickly to allow interior to finish cooking. Aim for a nicely charred exterior for authentic jerk flavor.

Oven or Broiler (alternate method)

Preheat oven to 400°F (200°C) or set broiler to high. Place marinated protein on a wire rack set over a rimmed baking sheet lined with foil. Roast at 400°F: chicken 35–45 minutes, pork 25–40 minutes depending on cut, shrimp 8–10 minutes, turning/broiling once to develop char. For broiler: broil 4–6 minutes per side, watching closely to avoid burning. Use a meat thermometer to check doneness.

When cooked, transfer protein to a cutting board and rest 5–10 minutes for juices to redistribute. Squeeze lime over top and garnish with chopped cilantro or parsley before serving.

Serve the jerk protein hot with lime wedges on the side. Pair with rice and peas, fried plantains, steamed vegetables, or a simple slaw to complement the spicy, aromatic flavors.