In a perfect world, dinner at home would be delicious, nutritious, exciting, and effortless. In this post, I’ll show you how a jerk marinade marinade can turn proteins, veggies, beans, and grains into – you guessed it – a delicious, nutritious, and exciting meal.

Italian skillet — Great first impression image

While I can’t totally eliminate the effort part (I’m not a magician!), I’ll simplify this meal into three easy steps. Because that’s what we want, right? A crowd-pleasing, tasty, and healthy dinner that doesn’t require 47 ingredients and a half day of prep.

Another thing I love about jerk seasoning is that it’s a skosh unexpected. Cinnamon and allspice pair beautifully with umami soy sauce, garlic and hot peppers (optional). I was skeptical at first, not wanting to waste my Pumpkin Bowl cinnamon on a possible dinner flop, but trust me – this recipe works.

3 Steps to Jerk Marinade Dinner Win

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Mix Up Your Marinade

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Marinate Anything You’re Going to Cook

As a rule of thumb, I’ll use about 2/3 of the marinade recipe for meat or vegetables that I’m going to cook, saving the remaining 1/3 as a dressing and/or basting sauce.

Meat and Other Proteins

If you have time, marinate chicken, pork, or beef for 30 minutes up to 24 hours. If you don’t have time, just toss it all together for a few minutes while you preheat the oven or grill. Follow these same guidelines for tofu and other meat substitutes.

When grilling meat and meat subs, be sure to oil the grill grates. Since the marinade does contain sugar (molasses), the meat will stick if you do not oil the grate.

Vegetables

No marinating required. You can simply toss your vegetables with a bit of the marinade before sauteeing, roasting, or grilling.

HEADING 3: STEP THREE

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Jerk Marinade and Dressing

Author: Brook Hagen
Total Time: 5 minutes
Yield: about 1 cup 1x
Diet: Gluten Free

Print Recipe

Description

This super quick and easy marinade has an amazing sweet and spicy flavor – perfect for grilled meats and vegetables. I love using this marinade as a quick dressing for any grain or bean salad as well.

Ingredients

Scale

1/4 cup molasses (not black strap)

1/3 cup soy sauce, tamari (GF), or coconut aminos (GF)

4 cloves minced garlic

1 Tbsp ginger juice or 3–4 inches minced fresh ginger

1 Tbsp cinnamon

1 tsp allspice

1 tsp thyme

Sliced jalepeño or serrano peppers, optional

Instructions

Put everything in a bowl and whisk until the molasses is thoroughly mixed in (not stuck to the bottom of the bowl).
- Optional food processor/blender mixing: If you’re using fresh ginger and/or pepper slices, or just want the marinade to be liquified, put all the ingredients into your favorite food processor or blender and whir until it’s a thick, smooth liquid.
Marinating: Marinate animal protein and vegetables for 30 minutes – 24 hours before cooking.
Dressing: Toss some of the jerk marinade with any salad. Taste, and add more jerk marinade if necessary.

Notes

This recipe was inspired by Slow Cooker Jerk Chicken from Budget Bytes. I was going to prepare that recipe one hot summer day, but I was missing some of the ingredients and didn’t want to use my oven at all. The result of all my changes is the recipe here.

Prep Time: 5 minutes
Category: Marinade and Dressing
Method: Mix

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