Traditional 'hot' Jamaican smoky aromatic flavours with extra lashings of scotch bonnets.
Rub into chicken, meat, fish, seafood, tofu or vegetables and let rest for 20 minutes.
Grill, roast or BBQ until cooked to the desired result.
Australian Food Awards - 2016 Gold Winner
Native to Jamaica, authentic Jerk marinades are made with a base of allspice (called "pimento" in Jamaica) and scotch bonnet peppers, which are then mixed with onions, thyme, garlic, ginger plus other herbs and spices.
Traditionally applied to chicken, pork or prawn, modern recipes also apply Jerk to beef, lamb, fish, seafood, tofu, vegetables, kangaroo and more!
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