Jerk Sauce
The key to a good jerk sauce is balancing the flavors. There are three major flavors in jerk sauce; sweet, spicy, and tart. You should experiment with the flavors in order to achieve a wicked jerk sauce.Authentic Foundation: Includes key Jamaican jerk staples like Scotch bonnet peppers, pimento (allspice), thyme, ginger, and lime.• Balanced Flavors: A well-rounded mix of acidic (vinegar, lime), sweet (brown sugar), salty (soy sauce), and aromatic (garlic, scallion) elements.• Use of Fresh Ingredients: Fresh thyme, ginger, and lime juice elevate the flavor beyond store-bought marinades.
Equipment
- Mortar
- Grinder
- Blender
Ingredients
- 2 whole Scotch bonnet peppers (seeds removed for less heat)
- ½ whole red onion (chopped)
- 6 whole garlic cloves
- 5 whole scallions (chopped)
- ¼ cup white vinegar
- 1 tsp ground cinnamon
- ½ tsp ground cloves (toast if using whole)
- 1 tsp freshly grated nutmeg
- ¼ cup low-sodium soy sauce
- ½ tsp sea salt
- 1 tbsp black pepper
- 1 tbsp fresh grated ginger
- 2 tbsp whole allspice berries (toasted and ground or 1½ tbsp ground allspice)
- 3 1/2 tbsp brown sugar or 2 tbsp honey
- ¼ cup vegetable or coconut oil
- 2 sprigs fresh thyme leaves
- 1 whole Juice of 1 lime
Instructions
- Toast Spices
- Toast whole allspice berries and cloves in a dry skillet over medium heat for 1–2 minutes until aromatic. Cool, then grind.
- Blend Marinade
- Combine all ingredients in a blender or food processor. Blend until smooth. Add 1–2 tbsp water if needed to thin the mixture.
- Marinate Chicken
- Rub marinade generously over 3–4 lbs of chicken (legs, thighs, or whole spatchcocked).
- Cover and refrigerate for at least 6 hours, ideally 12–24 hours.
- Cooking Methods
- Grill (Preferred): Cook over charcoal or pimento wood for traditional smoky flavor. Maintain medium-low heat and cook until internal temp reaches 165°F.
- Oven: Bake at 375°F (190°C) for 40–50 minutes, then broil for 2–3 minutes to crisp skin.
Notes
Pro Tips
• Wear gloves when handling Scotch bonnets to prevent skin and eye irritation.
• Smoky Flavor Tip: Add 1 tbsp smoked paprika or grill over allspice/pimento wood chips.
• Tenderizer Add-In: Add 1 tbsp pineapple or orange juice to help tenderize meat.
• Storage: Keep leftover marinade in the fridge for up to 1 week or freeze for up to 3 months.
Nutrition
Serving: 2Cups