jammin' jamaican jerk sauce

Name: Jammin' Jamaican Jerk Sauce
Prep time: 30 min
Cook time: 5 min
Cuisine: Caribbean
Ingredients: 1/2 cup(s) olive oil; 2 tablespoon(s) thyme - I use fresh; 1 bunch(es) scallions, chopped; 1 - inch thick ginger, chopped; 6-8 clove(s) garlic, chopped; 3 medium brown onions; 6 - scotch bonnet peppers or jalapenos, sliced; 2 tablespoon(s) allspice, ground; 1 tablespoon(s) black pepper; 1 teaspoon(s) salt; 1 tablespoon(s) nutmeg, ground; 2 stick(s) cinnamon, broken; 1/2 cup(s) soy sauce; 1 cup(s) orange juice; 1 cup(s) white vinegar; 1/2 cup(s) brown sugar, firmly packed; 2 tablespoon(s) sugar

(3 RATINGS)

1.04K Pinches 5 Photos

Jennifer J

Seattle, WA

Updated on May 10, 2016

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.

Rate

Blue Ribbon Recipe

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.

— The Test Kitchen

prep time 30 Min

cook time 5 Min

method Blend

yield

Ingredients

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

How To Make jammin' jamaican jerk sauce

Test Kitchen Tips

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

Step 1

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

Step 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.
Step 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!
Step 4

***Note*** If you are not a fan of the flavor that Olive Oil has, then you can substitute the olive oil for Canola oil.
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