Caribbean Jerk Marinade

Jerk is purely and deliciously Jamaican. This versatile marinade is as easy as twisting off a few caps, so don’t be intimidated by the list of ingredients. Delicious with chicken (thighs, breasts, legs), pork (chops, tenderloin, ribs), or fish (tilapia, halibut, salmon). Double the recipe for more meat or fish.


1/4 cup NAKANO Seasoned Rice Vinegar Original
2 Tbsp. vegetable oil
2 Tbsp. soy sauce
1 Tbsp. packed brown sugar
2 tsp. ground allspice
1 tsp. dried thyme
1 tsp. ground ginger
1/2 tsp. garlic powder
1/4 to 1/2 tsp. cayenne pepper
1/4 tsp. black pepper
1/4 tsp. salt
1/4 tsp. ground nutmeg


Combine all ingredients in a small bowl or 1-cup measuring cup; stir well to dissolve brown sugar and smooth out lumps. Marinate in the refrigerator: fish 4-8 hours depending on thickness; pork and chicken 24 to 48 hours depending on thickness. Turn at least once while marinating. To cook, drain marinade and discard. Grill, broil or pan fry. 

Makes 3/4 cup (enough for 1-1/2 lbs pork, chicken or fish).


Per serving (1 Tbsp.):  40 calories, 0g protein, 3g carb, 0g fiber, 3g fat (0g sat. fat), 0mg chol, 350mg sodium
Caribbean Jerk Marinade
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