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Homemade Cajun Spice Marinade (Paleo)
There's nothing like a simple marinade to spice up an otherwise simple steak or fish dinner. Try my Cajun Spice Marinade recipe!
This is a really easy marinade to put together; make it up in advance and store in in a jar in the fridge so it's ready to use. You can make it in advance and store it in a jar in the fridge, so it's ready to use whenever you need it.
Recipe: Cajun Spice Marinade
This spice marinade will spice up whichever meat you rub it on!
Servings: 1 cup
Calories: 15kcal
Cost: $5
Equipment
- Pestle and mortar
- Mixing bowl
- Storage Jar
Ingredients
- 2 tsp Cayenne Pepper
- 2 tsp Paprika
- 1 tsp Oregano
- 3 tsp Onion Powder
- 1 tsp Ground black pepper
- 1 Garlic clove minced
- Sea salt I use pink Himalayan
Instructions
- Mix the Ingredients: Combine all the spices in a mixing bowl. Use a pestle and mortar to pound the ingredients until they become powdery and evenly distributed.
- Prepare the Marinade: Rub the mixture generously over your chosen meat or fish.
- Marinate: Allow the meat or fish to marinate for 2-3 hours if you can, but if you're in a hurry, 30 minutes will just about do it.
- Cook and Enjoy: Cook your marinated meat or fish as desired and enjoy the bold flavours of this Cajun spice marinade.
This Cajun Spice Marinade is a fantastic way to add a burst of flavour to your meals. Additionally, it’s simple to make and incredibly versatile. Make a batch and keep it in the fridge so you're always ready to elevate your dishes with a spicy kick.
Do you have a favourite marinade recipe? Share your thoughts and variations in the comments below! Moreover, don't forget to subscribe for more delicious recipes and cooking tips. Enjoy spicing up your meals!
Make Juicy Paleo Jerk Pork Chops at Home
Jamaican style ‘Jerk’ is one of my favourite marinades in the whole world. It goes great with pork, chicken and fish, so I always make double quantities and keep some in the fridge. Everyone has their own take on the recipe, but this is mine; spicy and full bodied, just as it should be.
Jerk Pork Chops
Jamaican style 'Jerk' is one of my favourite marinades. This spicy and full-bodied marinade goes great with pork, chicken, and fish. Make double quantities to keep some in the fridge for later use.
Servings: 4 Serves
Calories: 300kcal
Cost: $20
Equipment
- Sharp knife
- Mortar and pestle
- Food processor
- Griddle or BBQ
Ingredients
- 4 x 200g pork chops
- Juice of 1 lime
- Juice of ½ orange
- 2 tbsp coconut aminos
- 2 tbsp tomato puree
- 1 tbsp black-strap molasses
- 1 scotch bonnet chilli keep the seeds
- 3 garlic cloves peeled
- 4 cm knob of ginger peeled
- 1 tbsp fresh thyme leaves
- 1 tbsp allspice berries
- 1 tbsp black peppercorns
- ½ tsp cinnamon
Instructions
- Prepare the Pork Chops: Slash the pork chops with a sharp knife.
- Make the Marinade: Grind down the allspice berries and the peppercorns in a mortar and pestle. Add to a food processor along with all the marinade ingredients. Blend until smooth.
- Marinate the Pork Chops: Rub the marinade into the meat, making sure to work it into all the incisions. Leave to marinate overnight in the refrigerator.
- Cook the Pork Chops: Heat a griddle to medium-high heat; not so hot that you tarnish the flavour. Grill the chops for 5 minutes on each side. For even better results, cook on a BBQ.
- Serve: Serve the jerk pork chops hot, paired with your favourite sides.
Notes
- Adjust the amount of scotch bonnet chilli based on your spice preference.
- This marinade works well with chicken and fish too.
- Serve with a side of grilled vegetables or a fresh salad for a complete meal.
Why Jerk Seasoning Deserves a Spot in Your Paleo Pantry
If you're serious about bold flavours, jerk seasoning is a must-have in your Paleo arsenal. Packed with punchy spices, herbs, and a good hit of heat, it brings vibrancy and depth to even the simplest proteins. Unlike many store-bought marinades, a homemade jerk blend is completely free from preservatives, seed oils, and hidden sugars—making it perfectly suited to a clean, Paleo lifestyle.
Jerk Flavours Pair Perfectly with Paleo Staples
Whether you’re grilling pork chops, baking chicken thighs, or pan-searing fish fillets, this Jamaican-inspired marinade elevates your meal without any fuss. Jerk seasoning also pairs beautifully with cauliflower rice, roast sweet potatoes, or grilled plantains. For something fresh and cooling, try it with a crisp mango and cucumber salad to balance the heat.
Batch Cooking with Jerk Pork Chops
Jerk pork chops are an ideal meal prep option. Make a large batch of the marinade, slather it over several chops, and let them sit overnight. Cook them all at once and store in airtight containers for easy midweek lunches. You’ll love how well the flavours hold up—even better the next day.
Make It Your Own
One of the great things about jerk seasoning is how easily it can be customised. Don’t love it too hot? Reduce the chilli. Love earthy tones? Add more allspice. You can even experiment with fresh herbs from your garden like thyme and coriander. A splash of orange or lime juice can add citrusy zing, while crushed pineapple adds natural sweetness.
Serve with Colourful Sides
Jerk pork deserves sides that can stand up to its bold profile. Consider roasted root vegetables with a touch of cinnamon, grilled zucchini, or mashed pumpkin. For a light contrast, a slaw of cabbage, red onion and carrot dressed in lime juice is perfect. This is a dish that encourages colour, flavour, and texture on your plate.
Leftover Inspiration
Have leftovers? Thinly slice the pork and toss it through a salad with avocado, cherry tomatoes, and capsicum. Alternatively, try stuffing it into lettuce cups with a dollop of Paleo mayo or creamy guacamole. You can even turn it into a breakfast hash with sweet potato cubes and a poached egg on top.
Great for Entertaining
Hosting friends? Throw a jerk-themed dinner party with grilled jerk meats, a rainbow of fresh salads, and perhaps a tropical fruit platter to finish. It’s a fun, interactive way to introduce others to the joy of Paleo cooking—minus the boring stereotypes. Trust me, no one will miss the bread rolls.
Jerk Marinade for All Seasons
In summer, jerk pork chops are perfect on the barbecue, where the smoke enhances the spices beautifully. In winter, cook them in the oven and serve with roasted veggies and warm spiced apple slices. The warmth of the spice blend makes it a comforting option year-round.
A Note on Ingredients
Always choose the freshest spices you can. Old, stale spices will dull the impact of your jerk marinade. Whole spices toasted and ground just before use deliver maximum flavour. Also, always opt for quality meat—grass-fed pork if possible—to ensure the best taste and nutritional value.
Final Thoughts
If you haven’t made jerk pork chops before, now’s the time to start. With a little prep and the right blend of spices, you can enjoy a mouthwatering, Paleo-friendly meal that’s as nourishing as it is exciting. Whether you're cooking for one or feeding a crowd, jerk seasoning brings people together around good food and great flavours.
Ginger Sesame Chicken Wings (Paleo)
Another wonderful way with chicken wings, this recipe is fiery and crispy, and great as a snack or as a main meal with some fresh vegetables. The key here is the ginger, and the amount of it! Requires overnight marinating.
Ginger Sesame Chicken Wings
These Ginger Sesame Chicken Wings are a fiery and crispy delight, perfect for a snack or main meal. Marinated overnight, they offer a deep and satisfying flavour.
Servings: 4 Serves
Calories: 350kcal
Cost: $20
Equipment
- Food processor
- Baking Tray
- Foil
Ingredients
- 500 g free range chicken wings
- 1 tbsp sesame seeds
- 1 tbsp sesame oil
- 5 cloves of garlic peeled
- 50 g fresh root ginger peeled and chopped
- 2 tbsp coconut aminos
- 2 anchovies optional
Instructions
- Prepare the Marinade: In a food processor, mix together the garlic, ginger, coconut aminos and anchovies (if using) to form a paste. In a bowl, combine the paste with the sesame oil and sesame seeds. Pour the mixture over the chicken wings, ensuring they are well coated. Cover and leave to marinate overnight in the refrigerator.
- Preheat the Oven: When ready to cook, preheat the oven to 180C / 350F / Gas mark 4.
- Bake the Wings: Lay the marinated wings on a foil-covered baking tray. Bake in the preheated oven for 40 minutes, or until the wings are crisp and golden brown.
- Serve and Enjoy: Serve the wings hot, accompanied by fresh vegetables or as a delightful snack.
These Ginger Sesame Chicken Wings are a perfect combination of fiery ginger and crispy sesame. Additionally, marinating overnight ensures the flavours penetrate deeply, making every bite incredibly tasty. Serve as a main dish or a snack, and watch them disappear quickly!
These wings also freeze well. If you’re planning ahead, you can double the batch, marinate them in freezer-safe bags, and defrost when needed. They're a great option to keep on hand for last-minute dinners or when friends drop by unannounced.
Why Ginger and Sesame Work So Well Together
Ginger adds a punchy, slightly spicy undertone that enhances the savoury profile of chicken. It’s also incredibly good for digestion and inflammation. Sesame, on the other hand, brings a deep, nutty flavour with a little crunch that balances out the heat beautifully. Together, they create an umami-rich experience that's hard to resist.
Serving Ideas
- Pair with steamed Asian greens like bok choy or gai lan for a nutrient-rich dinner.
- Serve over cauliflower rice with a drizzle of coconut aminos and a sprinkle of sesame seeds.
- Make a quick Paleo slaw with shredded cabbage, carrot, and a ginger-lime dressing to add freshness.
Tips for Crispy Wings
If you want your wings extra crispy without deep-frying, place them on a wire rack over a baking tray so air can circulate underneath. You can also finish them under the grill (broiler) for a couple of minutes after baking to get the edges even crispier.
Adjusting the Heat
This recipe is gingery rather than chilli-hot, but if you’re a fan of spice, you can easily kick it up a notch. Try adding finely chopped red chilli, chilli flakes, or even a dash of hot sauce to the marinade. If you’re cooking for kids or those sensitive to spice, you can reduce the amount of fresh ginger slightly for a milder version.
Storage and Leftovers
Store any leftovers in an airtight container in the fridge and enjoy within 3 days. These wings are delicious cold as part of a lunchbox or picnic, or reheated in the oven to regain their crispness.
Ingredient Substitutions
- Sesame oil: If unavailable, try macadamia oil or avocado oil for a similar nutty richness.
- Fresh ginger: Ground ginger can be used in a pinch, but fresh will give the most robust flavour.
- Tamari or coconut aminos: These are great soy-free alternatives that still add that essential umami depth.
Get Creative!
Feel free to get creative with your toppings. Try adding crushed almonds, sliced spring onions, or a squeeze of fresh lime before serving. You could even thread the wings onto skewers before cooking for a fun party appetiser.
Have you tried these Ginger Sesame Chicken Wings? If so, share your thoughts and any variations you made in the comments below. Furthermore, enjoy this fiery and crispy dish, and explore more of our Paleo recipes!
