Jammin' Jamaican Jerk Sauce

Jennifer H


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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30 Min


5 Min



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.


1/2 c
olive oil
2 Tbsp
thyme - I use fresh
1 bunch
scallions, chopped
inch thick ginger, chopped
6-8 clove
garlic, chopped
3 medium
brown onions
scotch bonnet peppers or jalapenos, sliced
2 Tbsp
allspice, ground
1 Tbsp
black pepper
1 tsp
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

Directions Step-By-Step

Puree the ingredients listed below in a food processor or blender until smooth.
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.
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