Jammin' Jamaican Jerk Sauce

Jennifer H

By
@chocolate_cutie

Everyone loves Jamaican jerk! My family can eat it daily. You can prepare it on many types of meat including seafood. We love jerk chicken! You can use it as a dipping sauce as well.


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Comments:

Prep:

30 Min

Cook:

5 Min

Method:

Blend

Blue Ribbon Recipe

Notes from the Test Kitchen:
If you have ever had jerk chicken you know it has a bit of heat. This sauce has all the flavors you would expect with quite the kick. Serve with rice and fried plantains and your guests will think they're at a Jamaican restaurant. It takes a little planning to allow your protein to marinate, but it's worth it.

Note: We used chicken legs and thighs and let it marinate for about 8 hours. We also grilled it so the chicken got nice and brown.

Ingredients

1/2 c
olive oil
2 Tbsp
thyme - I use fresh
1 bunch
scallions, chopped
1
inch thick ginger, chopped
6-8 clove
garlic, chopped
3 medium
brown onions
6
scotch bonnet peppers or jalapenos, sliced
2 Tbsp
allspice, ground
1 Tbsp
black pepper
1 tsp
salt
1 Tbsp
nutmeg, ground
2 stick
cinnamon, broken
1/2 c
soy sauce
1 c
orange juice
1 c
white vinegar
1/2 c
brown sugar, firmly packed
2 Tbsp
sugar

Directions Step-By-Step

1
Puree the ingredients listed below in a food processor or blender until smooth.
2
Rub the sauce on chicken, pork, fish, tofu, shrimp or red meat, and marinate the protein overnight; any leftover sauce will keep for weeks in the refrigerator.
3
NOTE: For all meat, except seafood, marinade overnight. Seafood can marinade for 30 mins. Can bake or grill... Meat may turn a very dark color, this is normal not burned... Save some for basting and dipping!

About this Recipe

Course/Dish: Dips, Marinades
Main Ingredient: Vegetable
Regional Style: Caribbean
Collection: Tastes of the World
Other Tag: Quick & Easy
Hashtags: #Caribbean, #Jamaican