Best Jamaican Jerk Sauce Recipes

JAMAICAN JERK SAUCE

Steps:

• Blend green onions, peanut oil, vinegar, allspice, habanero peppers, ginger, garlic, lime juice, brown sugar, thyme, soy sauce, ketchup, peppercorns, and cinnamon in a blender until smooth.

AUTHENTIC JAMAICAN JERK SAUCE

Steps:

• Put content in a food processor or blender and liquify.
• Pour sauce in a jar and keep refrigerated.
• The sauce will keep forever if kept refrigerated.
• To increase spiciness blend pepper and pimento and add to sauce the hot peppers at any time.
• Marinate meat at least 2 hours.

JAMAICAN JERK BBQ SAUCE

Steps:

• Add all of the ingredients to a slow cooker. (Optional: You can saute the onions in a little olive oil before adding them.) Cook at a low temperature for 6 to 12 hours (until sauce reduces and thickens). A small amount of habanero pepper (chopped or sauce), can be added for additional heat, to taste, at the end of cooking. Serve warm with pork BBQ and white bread or hamburger buns.;
• Note: Key ingredients are the fresh ginger, allspice, peppers, and tamarind. Also, the flavor is better (and a little milder) if it cooks longer.

GINGER SAUCE FOR JERK CHICKEN OR JAMAICAN PORK

Steps:

• Mix all ingredients in small bowl.
• Cover and refrigerate until serving time.
• Serve with grilled meats as a topping or for dipping. Makes about 1 cup.

JAMMIN' JAMAICAN JERK SAUCE

Steps:

• 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.

GRILLED JAMAICAN JERK WINGS WITH SAUCE

Steps:

• 1. Cut tips off wings. Cut wings in half at joint
• 2. Combine all marinade ingredients in to a food processor until mixed about 30 seconds, or until smooth. Set aside a little marinade for basting.
• 3. Empty in to a glass bowl, or stainless steel . Do not use plastic. Toss chicken in the marinade and refrigerate for 6 hours minimum,or overnight. The longer the chicken marinates. The better it will be.
• 4. Make sauce. Mix all ingredients in a bowl. Add chopped cucumber last and stir to combine,and refrigerate.
• 5. Remove chicken from marinade, and pat with paper towel. you don't want them real wet. Heat grill to high heat. Spray grill with vegetable spray. Note: You may also broil them. Reduce grill to medium. Brush with extra marinade while Grilling for extra flavor. Cook until no pink shows inside.
• 6. Serve with cucumber sauce for dipping.

JAMAICAN JERK SAUCE

Steps:

• In the bowl of a food processor or in a blender, process the Scotch Bonnet pepper, scallions, garlic, ginger, and thyme leaves until finely ground.
• Add the allspice, lime juice, ketchup, and pineapple juice and puree the mixture for 30 seconds, until well combined.

GRILLED JAMAICAN JERK CHICKEN WITH SPEECY SPICY SAUCE

Steps:

• Boil rum and 2 tablespoons water in small saucepan for 3 minutes.
• Transfer rum mixture to blender; add oil, chiles, scallions, thyme, dry mustard, vinegar, garlic, allspice, nutmeg, salt, and pepper, blend until smooth.
• Transfer 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce.
• Arrange chicken in large glass baking dish and coat on all sides with paste. Cover and refrigerate at least 1 hour and up to 4 hours.
• Arrange chicken breasts on grill, skin sides down. Grill, turning once, until cooked through, about 7 to 9 minutes per side. (On Foreman grill, just do 8-9 minutes.) Transfer breasts to platter with rice or other accompaniment. Serve with hot sauce on side.

JAMAICAN JERK SAUCE

Steps:

• Sauté garlic and shallots in olive oil.
• Reduce with whiskey (actually burn whiskey off).
• Add water and chicken base, bring to boil.
• Add salt, pepper, paprika, jerk seasoning, Montreal chick seasoning, dry parsley, and oregano.
• Thicken with corn starch or roux.
• Add mushrooms when taken off heat, stir, and serve over chicken steak or pork.

JAMAICAN JERK SAUCE RECIPE

Steps:

• Place allspice, brown sugar, garlic, Scotch bonnet peppers, thyme, scallions, cinnamon, nutmeg, salt, pepper, and soy sauce in a food processor and blend until smooth.
• You 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.)
• Keep this sauce refrigerated and it will virtually keep forever. Feel free to increase the hot peppers and garlic.
• Rub 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.
• The jerk sauce may also be used with fish, but use a firm-fleshed fish like grouper.
• Marinate overnight. Grill over a low fire until done. Charcoal is best, but not essential.
• Meat will be smoked "pinkish" when done, and the skin will be nice and dark.