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jammin' jamaican jerk sauce

(3 ratings)
Blue Ribbon Recipe by
Jennifer J
Seattle, WA

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.

— The Test Kitchen @kitchencrew
(3 ratings)
prep time 30 Min
cook time 5 Min
method Blend

Ingredients For jammin' jamaican jerk sauce

  • 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 md
    brown onions
  • 6
    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

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.
  • 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!
  • 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.