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Irie Fire Jerk Marinade (simplified)

Cook Time:

​

Serves:

Enough to marinate 1½–2 lbs protein

About the Recipe

This jerk marinade is layered, citrus-bright, and deeply aromatic. Rooted in traditional Jamaican flavor profiles and powered by Irie Fire’s Scotch bonnet warmth, it’s built to caramelize beautifully while maintaining balance and authenticity.

Ingredients

DRY COMPONENT

Irie Fire Jerk Blend

Use 2 tablespoons (about 16–18 g) Irie Fire Dust(or your favorite jerk seasoning)


WET MARINADE (Food Processor)

Ingredients

  • 1 medium white onion, roughly chopped (100 g)

  • 5 scallions, chopped (45 g)

  • 6 cloves garlic (about 30 g)

  • 1 tablespoon fresh ginger (15 g)

  • Zest of 1 orange (avoid white pith)

  • ½ cup fresh orange juice (115 g)

  • ½ cup pineapple juice (115 g)

  • ½ cup tamari or coconut aminos (120 g)

  • 2 tablespoons brown or coconut sugar (25–30 g)

  • 2 tablespoons Irie Fire Road Dust

  • 2 teaspoons fresh lime juice

  • 1 tablespoon tamatrind juice (concentrate)

  • 8–10 sprigs fresh thyme (leaves only)

  • ¼ cup recao (culantro), or cilantro/parsley (15 g loosely packed)

  • 1 tablespoon Marmite, browning sauce, or Maggi

    Heat Note

    Traditional jerk gets its fire from Scotch bonnet peppers.If you're using Irie Fire Road Dust, the Scotch bonnet heat is already built in.

    If your jerk seasoning does not include chili heat, add:

    • ½ Scotch bonnet pepper, finely chopped, de-seeded (authentic heat)or• ½–1 jalapeño, finely chopped (milder option)

    Start with ½ pepper and adjust to taste. Jerk should have warmth, not regret.

Preparation

Method

  1. Add all ingredients to a food processor.

  2. Blend until smooth but still slightly textured.

  3. Taste and adjust:

    • More heat? Add a pinch more Irie Fire.

    • Too sharp? Add a splash more pineapple juice.

    • Too salty? Add a touch more orange juice.

To Use

Toss your protein in enough marinade to coat well. Cover and refrigerate:

• Minimum: 2 hours• Best: Overnight• Ideal: 24 hours

Grill, skewer (kushiyaki style), or roast at 400°F until caramelized and slightly charred at the edges. Great for pan-searing chicken, steak, fish and of course, veggies. Cauliflower steaks anyone?

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