Jammin' Jamaican Jerk Sauce

Name: Jammin' Jamaican Jerk Sauce
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Cuisine: Caribbean
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

By Jennifer J
@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.

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.

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. The Test Kitchen

Rating:

★★★★★ 3 votes5

Comments:

21 Comments

Prep:

30 Min

Cook:

5 Min

Method:

Blend

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
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How to Make Jammin' Jamaican Jerk Sauce

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!