Jamaican Jerk Sauce Recipe

Raven Higheagle


Thyme, allspice, Scotch bonnet peppers, and garlic are key ingredients in Jamaican jerk recipes. It is supposed to be quite spicy, so do not skimp on the peppers. Use this authentic spicy jerk rub on chicken, pork, fish, or vegetables. If you have any leftover sauce, refrigerate it. It will keep a very long time. Be sure to wear gloves when cleaning the peppers and putting on the marinade. The peppers will mellow a bit with heat.

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Makes 2 Cups
15 Min
15 Min


1/2 c
ground allspice berries
1/2 c
packed brown sugar
8 clove
scotch bonnet peppers, seeded and cored (wear gloves!)
1 Tbsp
ground thyme or 2 tablespoons fresh thyme leaves
2 bunch
escallions (green onions)
1 tsp
1/2 tsp
fresh nutmeg
kosher salt and black pepper to taste
2 Tbsp
soy sauce to moisten


1Place allspice, brown sugar, garlic, Scotch bonnet peppers, thyme, scallions, cinnamon, nutmeg, salt, pepper, and soy sauce in a food processor and blend until smooth.
2You may use whole allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground. (Allspice berries and scotch bonnets are key ingredients.)
3Keep this sauce refrigerated and it will virtually keep forever. Feel free to increase the hot peppers and garlic.
4Rub the meat (chicken, pork or beef) with the seasoning. If using a pork shoulder, score the fat and rub in. With chicken, be sure to rub under skin and in cavities.
5The jerk sauce may also be used with fish, but use a firm-fleshed fish like grouper.
6Marinate overnight. Grill over a low fire until done. Charcoal is best, but not essential.
7Meat will be smoked "pinkish" when done, and the skin will be nice and dark.

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