This tangy jerk marinade made with peppers & dark rum marries well with Greensbury's organic, free-range chicken and grass-fed beef. You can have both delivered fresh to your door.

From Chef Thomas Kaylor.

Jerk marinades are a great way to add some zest to your favorite protein. Whether you're cooking chicken, steak, fish, shrimp, or pork, a jerk marinade won’t disappoint. Quick and easy, this marinade can be used when grilling or oven roasting.

If you’re looking for a dynamic marinade, without the kick, adding one habanero pepper at a time when blending will allow you to control the level of spiciness. You can also replace habaneros with a milder pepper.

This recipe will yield 1 cup of marinade, which is enough to marinate 2 pounds of protein. To marinate your protein, place the protein in a Ziploc bag and pour the marinade over it. Mix the protein and marinade together, close the bag, and refrigerate for at least 4 hours (and up to 16 hours) prior to cooking.  

Preparation Time: 15 minutes


  • 3 scallions, roughly chopped (about 1/4 cup)
  • 1-4 habanero peppers (depending on how spicy you can handle)
  • 2 garlic cloves
  • 1/4 cup chopped and peeled ginger (2-inch piece)
  • 1 lime, juiced
  • 1 Tablespoon thyme leaves
  • 1 Tablespoon allspice
  • 1.5 teaspoons Kosher salt
  • 1.5 Tablespoons soy sauce
  • 1 Tablespoon brown sugar
  • 3 Tablespoons canola oil
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon ground cinnamon
  • 2 Tablespoons dark rum


  1. Add ingredients to a blender and blend on the highest setting until smooth. 
  2. Scrape the marinade over your protein with a spatula.
  3. Let marinade and protein sit for at least 4 hours in a Ziploc bag.